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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Hotel De Dijon

November 24, 1881

On this menu 15 dishes

Consomme
Potage Tapioca
Turbot sauce Hollandaise
Homard a l'Americaine
Filet de Boeuf Jardiniere
Cuissot de Chevreuil sauce Barnave
Chapons du Manz
Dindonneau Cranberry Sauce
Salades
Petits pois au Sucre
Pouding Lucullus Sce
Dessert
Gateaux Assorties
Vins ad lib
CHAMPAGNE