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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Miramar Hotel

March 16, 1906

On this menu 20 dishes

Hors d'oeuvre Pariee
Xerrez Empereur 1880
Canapes Florentine
Creme de Volaille trois filets
Chateau Iquen saluce
Filets de Merlans a la Gambeta
Chateau Lafite 1878
Becasses farcies a la Lurules
Rocher de foie gras a la Legion d'honneur
Chambertin 1714
Tournedos Sauce Mirabeau
Mousse Marquise au Kirsch
Champagne Pommery
Baron d'agneau a la Broche
Crambery Sauce
Salade Gutenberg
Pudding Diplomate
Oporto 1720
CAFE & LIQUEURS
Fruits & Fromage