The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Hertford College

Oxford, England · March 7, 1907

On this menu 13 dishes

Creme of Artichoke
Puree of Hare
Turbot, Lobster Sauce
Foies Gras Patties
Snipe and Oyster Pudding
Roast Reindeer
Boiled Turkey
Tongue
Golden plover
Asparagus
Swiss Pudding
Iced Meringues
Anchovy Eclairs