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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Savoy Hotel

London, [England] · July 4, 1896

On this menu 28 dishes

Melon Cantaloup
Tortue Claire
Veloute de Tomates
Timbale de Homard Americaine
Mousseline de Jambon
Pointes d'Asperges a la Creme
Volaille a la Washington
Filet de Boeuf Independance
Selle d'Agneau Provencale
Supreme de Caneton Bayard
Sorbets Lafayette
Cailles Feuilles de Vigne
Salade Rachel
Artichauts Poulette
Mazarine a l'ananas
Milk Punch
Grand Marnier, ex. dry
Louis Roederer Brut
Biscuit Glace (American Eagle)
Friandises
Peches Cardinal
Fruits
Cafe Turc
Grande fine Champagne, '30
Liebfraumilch
Vino de Pasto
G. H. Mumm, ex dry
Ch. Cantenac Brown '84 (Cachet de Chateau)