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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Harvard University Class Of 1863

Parker House, [Boston, Mass] · June 26, 1888

On this menu 18 dishes

Little Neck clams
Consommé
Green Turtle Soup
Penobscot Salmon - Sauce Hollandaise
Soft Shelled Crabs - Sauce Tartare
Fillet Boef aux Champignons
Chicken - Cream Sauce
Lamb Cutlet - Spanish Sauce
Spaghetti au Gratin
Apple Fritter - Wine Sauce
Roman Punch
Plover
Snipe
Wine Jelly
Charlotte Russe
Strawberries and Cream
Ice Cream Sherbet
Coffee