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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Mr. Schwitzer

Hotel Touraine, (Chicago, IL?) · November 11, 1905

On this menu 16 dishes

Cape Cod Oysters
Olives
mousseline of sweetbreads
Fillet of Bass, Touraine, en Coquille
Celery
SALTED ALMONDS
Tomates farcies aux Cucumbers
Champignons Frais sous Cloche a la Reine
Partridge en Casserole au Jus
Petits Pois a la francaise
Asparagus d'Argenteuil Sauce Hollandaise
Glace de Fantaisie
Gateaux d'Amande
Cafe noir
Hochheimer, 1893
Moet & Chandon Brut Imperial