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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U.S.M.S.

U.S.M.S. St. Louis · March 3, 1901

On this menu 28 dishes

Fruit
Quaker Oats
Boiled Hominy
Scrambled eggs with parsley
Fried Eggs
Broiled shad, Maitre d'hotel
Findon Haddie
Codfish Cakes
Broiled Spring Chicken
Fried Ham
Grilled Mutton Chops
Broiled Beefsteak
Grilled Kidneys and Bacon
Fried Potatoes
Wheat Cakes
Rice Cakes
White Rolls
GRAHAM ROLLS
Jam
Marmalade
Honey
Maple Syrup
Watercress
Watercress
Tea
Coffee
Chocolate
Cocoa