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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Clothiers Association Of Cincinnati

St. Nicholas Hotel · May 23, 1906

On this menu 28 dishes

Martini Cocktails
High Balls
Buffet Russe
Astrakan Caviar Celestine
Anchoives Parisienne
Olives Farcies
Berncastefer Doctor
Amontillado Pasado
Little Neck clams
Clear green turtle
Almonds
Radishes
Brook Trout, Chambord
Potatoes Mignonne
Chat. Lagrange, 1887
Spring Lamb, Croustades Printaniere
Fresh asparagus, Hollandaise
Moet & Chandon Brut Imperial, 1893
Sherbet Florentine
Squab Turkey Roti
Hearts of Lettuce, Hongroise
Glaces Continental
Mignardises
Brie cheese
Coffee
Liqueurs
White Rock
Cigars