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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The Pennsylvania Bar Association On Behalf Of The Bar Of The Commonwealth

Horticultural Hall, Philadelphia, PA · November 23, 1907

On this menu 29 dishes

Blue Point Oysters
Radishes
Celery
Olives
Clear green turtle soup
Oloroso Sherry
Chicken Halibut, sauce Hollandaise
Cucumbers
Haut Sauterne
Vol au vent of sweetbreads and mushrooms
Punch Supreme
Roast Loin of Mutton
Peas
POTATOES DUCHESSE
Mumm's Extra Dry Champagne
Terrapin
Tomato Jelly Salad
Brie cheese
Wafers
White Rock water
Nesselrode Pudding, Rum Sauce
Fancy Cakes
Pony Brandy
Creme de Menthe
Coffee
Confections
Fruits
Almonds
ROQUEFORT CHEESE