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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Jerusalem Chapter No 8 R.A.M.

Hotel Savoy, [NY] · April 22, 1899

On this menu 24 dishes

Manhattan Cocktails
Blue Points, half shell
Green Turtle clear
SALTED ALMONDS
Pim Olas
Celery
Mountain Trout Saute, Beurre Noissette
Bermuda potatoes
Cucumbers
Sauterne, B. & G.
St. Julien, B. & G. 1884
Mignon of Beef, Perigueux
Haricot Panache
Potatoes pont neuf
masonic sorbet
Philadelphia Squab, Au Cresson
Salade Chiffonade
Mumm's Extra Dry
Strawberry mousse
Petit Fours
Bar le Duc Jelly
Petit Gervais
toasted crackers
Coffee