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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W.B.Veirs Esq.

Grand Hotel, Melbourne · August 19, 1899

On this menu 11 dishes

Huitres au Naturel
Potage Tortue Claire
Turbot Anglaise, Sc. Ecrivisses
Poulet a la Marengo
Cotelettes d' Agneau a la Reforme
Faisans roties a la California
American Corn
Peach a la Maryland
Soufflee a la Victoria
Laitance de Cabillaud sur Croute
Glace a la New York