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 Ampersand

September 9, 1891

On this menu 29 dishes

Split peas
Consomme, Royal
Fresh Fish au Gratin
Celery
Friteau of Chicken, Cream Sauce
Beef braise a la bourgeoise
Beignets Souffle
spring lamb, mint sauce
Turkey with jelly
Romaine Salad, French Dressing
Crackers and Cheese
Boiled potatoes
New beets
Spinach with cream
String Beans
New Onions
Baked Indian Pudding
Almond Blanc Mange
Apple Pie
Cocoanut Meringue Pie
Lemon ice cream
Floating Island
Watermelon
peaches
Nuts and Raisins
Coffee
Tomatoes Salad, French Dressing
Mashed potatoes
ASSORTED CAKE