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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The Colorado Knights Templar

The H.C. Brown Palace Hotel, Denver, [Col] · December 27, 1892

On this menu 27 dishes

Blue Points, Deep shell
Consomme, Quenelles de Moele
Vino de Pasto Sherry
Celery
Olives Farcies
Radishes
Darne of Salmon Hollandaise
Pommes, Duchesse
Supreme of Chicken Perigueux
Cauliflower au Gratin
G V Chateau Lafite
terrapin Maryland
Punch Benidictine
Broiled Quail with cress
Bernhardt, potatoes
Lettuce and Tomato Salad
Creme, St. Honore
Pommery and Greno Sec
Macedoine of Fruit
Moet & Chandon White Seal
Cakes
Fancy Ice Creams, spun sugar
Brut Imperial
Fruit
Cheese
Coffee
Cracker toast