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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Cincinnati Lodge Of Elks No. 5

St. Nicholas Hotel, [Cincinnati, OH?] · December 2, 1905

On this menu 20 dishes

Chablis
BLUE POINTS
Creme a la Reine
Hors d'Oeuvres
Filet of Bass, Venetienne
Potatoes Olivette
Moet & Chandon Brut Imperial
Noisette of Venison, Kentucky Sauce
New string beans
Sherbet au kirsch
Roast Quail, Strasbourgeoise
Hominy Fritters
Lettuce Salad, Hongroise
Frozen Diplomat Pudding, Marasquin
Mignardises
Camembert
Coffee
Liqueurs
Apollinaris
Cigars