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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UNI8VERSITY OF VERMONT

Alumni Association University of Vermont · February 15, 1901

On this menu 18 dishes

Blue Point Oysters
Consomme Metternich
Celery
Olives
Radishes
Planked shad
SLICED CUCUMBERS
Sirloin of Beef with Fresh Mushrooms
String Beans
Stewed potatoes
Kirsch punch
Broiled Chicken on Toast
Salad, Panachee
Fancy Form Ice Cream
Assorted cakes
Cheese
Fruit
Coffee