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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Martinique Hotel

April 19, 1907

On this menu 28 dishes

BLUE POINTS
Clam cocktail
Little Neck clams
Clam Chowder
Cream of asparagus
Consomme in cup
Radishes
Salami
Fried smelts, tartar sauce
Boiled halibut, egg sauce
Sliced Tomatoes
Chicken Fricassee with Mushrooms
Beechnut Ham Braise with spinach
String Beans
Mashed potatoes
Ribs of Beef au Jus
Lamb, mint sauce
Guinea Hen Pate a la Gelee
Mixed Salad
Profiterole au Chocolate
Blanc-manger
Pistache Ice
Fruit
Gorgonzola Cheese
Crackers
Demi-tasse
Lemon Ice
Port du Salut cheese