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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
Page 17
Page 18
Page 19
Page 20
Page 21
Page 22
Page 23
Page 24
Page 25
Page 26
Page 27
Page 28
Page 29
Page 30
Page 31
Page 32
Page 33
Page 34
Page 35
Page 36
Page 37
Page 38
Page 39
Page 40
Page 41
Page 42
Page 43
Page 44
Page 45
Page 46
1 / 46

Employing Bookbinders Association Of New York

Savoy Hotel, New York, NY · January 27, 1906

On this menu 16 dishes

Huitres Pointe Bleue
Gumbo de volaille a la Creole
Timbale a la Milanaise
Truit de mer planchee, Venitienne
Concombres
Carre d'Agneau en casserolle, Bourgeoise
Haricots Verts au Beurre
Pomme de terre Chateau
Ris de Veau Braise au Petits Pois
Sorbet au Kirsch
Pigeonneau Roti au Jus
Salade Tomate et Laitue
Glace de Fantaisie
Petits fours
Fruits
Cafe noir