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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Western Reserve University

Stillman Hotel, Cleveland, Ohio · November 2, 1898

On this menu 16 dishes

BLUE POINTS
CONSOMME AMERICAN
FILET OF WHITEFISH, AU VIN BLANC
Hollandaise Potatoes
SWEETBREADS BRAISED, ST GODARD
French peas
ROAST YOUNG CHICKEN, WALNUT DRESSING
Candied Sweet Potatoes
HEAD LETTUCE FRENCH DRESSING
Ice Cream in Forms
Cake
Fruit
ROQUEFORT CHEESE
Water Biscuits
Coffee
Edam Cheese