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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Merchant Tailor's Society Of The City Of New York

The Brunswick, New York · February 7, 1889

On this menu 42 dishes

Blue Point Oysters
Queen Victoria Sherry
Chicken with Okra soup
Anchovies
Celery
Caviar
Radishes
Olives
Andalouse Timbals
Haut Sauternes
Striped Bass a la Joinville
Imbert potatoes
Haut Sauternes
Tenderloin of Beef with Mushrooms
Spinach au veloute
Chateau Batailley
Canvas-Back Duck
Currant Jelly
Fried hominy
(Burgundy) Pommard
Capon du Mans
SALAD IN SEASON
G H Mumm & Co, Extra Dry
Duminy, Extra Dry, "Cuvee," 1884
Oriental jelly
Frozen creams
Bouchees de Dames
Genoise glacee
Cornets Chantilly
Petits fours
CAMEMBERT CHEESE
Fruit
Mottoes
Duminy, Extra Dry, "Cuvee," 1884
CAFE
Clicquot
POMMERY
Emblematic Punch
Clicquot
POMMERY
ROQUEFORT CHEESE
Liqueurs