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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D'angleterre Hotel

Biarritz, France · December 25, 1898

On this menu 22 dishes

Potage Bagration
Consomme Imperial
Hors-d'oeuvre
Buisson d'Ecrevisses
Turbot, Sauce Mousseline
Filet de Boeuf Pique a la Marechale
Supremes de Volaille Histories, Sauce Supreme
Petits Pois au Beurre d'Isigny
Jambon d'York sur Socle
Galantine de Dinde Truffee sur Socle
Sorbets au Champagne
Faisans Truffes Rotis, Cresson
Barbe de Capucin a la Creme
Mince-pies
Plum-Pudding, Sauce Madere
Fromages Glaces a la Vanille
Gelee au marasquin
Desserts
Pieces montees
Xeres Vieux
Bordeaux
Champagne frappe