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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Connecticut Hotel Association

Allyn House, Hartford; Ct · February 15, 1901

On this menu 26 dishes

TOMATOES A LA BELLEVUE
Fancy Ice Cream
Fancy Cakes
Crackers and Cheese
Coffee
Cigars
Currant Jelly
Fried hominy
BREAST OF RED HEAD DUCK--AU SANG
BENEDICTINE PUNCH
BRAISED SWEETBREADS-MONTICELLO
Stuffed green peppers
FILET OF MIGNON-DUCALE
LIVE LOBSTER-H.M.M.B.A. STYLE
POTAGE A LA REGENCE
Olives
Radishes
SALTED ALMONDS
Celery
Blue Points on Shell
Sauterne
Sherry
Claret
Cigarettes
Piper Heidsieck
G.H. Mumm's