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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Oscar Faehrmann

Brooklyn Germania · June 15, 1899

On this menu 18 dishes

Little Neck clams
Radishes
Celery
Olives
club sherry
Clear Oxtail
Boiled Striped Bass, Sauce Hollandaise, New Potatoes, Cucumber Salad
Erdner
Saddle of Spring Lamb, Asparagus
Pontet Canet
Roman Punch
Roast Young Duck, Salad, Compot
Mumm Extra Dry
Omelette Soufflee
Roquefort
Camembert
Coffee
compot