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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Royal Academy Of Arts

Burlington House, London, England · May 4, 1907

On this menu 30 dishes

CAFE
Dessert
Fraises a la Creme
Pailles au Parmesan
Bombe Academie
Asperges d'Argenteuil beurre fondu
Cailles de Vigne en Cocotte
Sorbet a la Grande Chartreuse
Selle d'Agneau
Poulet Saute, Alexandra
Saumon, Sauce Rubens
Tortue a la Royale
Oeufs de Pluvier
Liqueurs
Port "Royal"
Chateau Rauzan-Gassies, 1878
Heidsieck, Dry Monopole, 1898
Bollinger, Extra Quality, Very Dry, 1898
Liebfraumilch, Selected Grapes
Punch Frappe
Madeira
Isabelita
Friandises
Mousse de Foie Gras Lucullus
Pois a la Francaise
Pommes nouvelles
Coeur de Romaine en Salade
Creme Sevigne
Blanchailles
Sherry