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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Lakes To The Gulf Steamers

Convention Hall, Memphis · October 5, 1907

On this menu 17 dishes

Blue Point Oyster Cocktail
Queen olives
Dill Pickle
Michigan Celery
Fried Oysters, a la Panama.
Queen Anne Turkey.
Baked Smithfield Ham.
Ox Tongue
Chicken Salad, Mayonaise
Assorted Fruit
Coffee
Cigars
Bourbon High-Balls
Rye High-Balls
Scotch High-Balls
Beer in Bottles
Apollinaris