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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Mon. Jules C.Roux

On Board "la Lorraine" · May 1, 1905

On this menu 22 dishes

Potage Creme Velours
Petites Bouchees a la Carnot
Filet de Sole Normande
Chablis
Cotelettes de Chevreuil Saint-Hubert
Saint-Julien
Ris de Veau a la Perigord
Poularde de Bresse Truffee
Beaune-Hospices
Salade Romaine
Fonds d'Artichauts parisienne
Gateau Marignan
Corbeille de Copeaux
Moet & Chandon
Glace Vanille
Fromages
Compotier de Fruits
CAFE
Fine Champagne
Benedictine
Chartreuse
Curacao