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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The Lambs

February 26, 1888

On this menu 17 dishes

Huitres en coquille
Printaniere Royale
Pates de riz de veau Perigeux
Celeri
Radis
Olives
Saumon Bouillie Hollandaise
Poulet frits Maryland
Agneau Roti, Sauce Menthe
Petits pois
SORBET A LA ROMAINE
Pluvier aux cressons
Glace au surpris
Gateaux Assorties
Biscuits
Cafe noir
Fromage