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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Chi Psi Alumni Association

Ten Eyck Hotel, Albany, NY · January 25, 1901

On this menu 15 dishes

Oak Islands
Boullion en Tasse
Radishes
Celery
Olives
Cutlet of Salmon, Mousseline
Lamb Chop Farcie, a la Nelson
French peas
Broiled Philadelphia Squab, au Cresson
Lettuce Francaise
Rhum Omelette
Cream Cheese
Guava jelly
Crackers
Cafe noir