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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Bert Hough And Tony Franker

? · November 19, 1899

On this menu 18 dishes

One Pint French Claret
Demi Tasse
BLUE POINTS
toasted crackers
Cheese
Pie
Southern Terrapin, a la Maryland, en Papilotte
Fruit
Chicken, a la Piemontaise
Consomme, Colbert
Chicken Croquettes, a la Toulouse
Sweetbreads, Braised, a la Montebello
Roast Canadian Goose, Apple Sauce
String Beans
German Celery Salad
Mashed potatoes
Ice cream
ASSORTED CAKE