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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Minister Of Commerce

Paris, France · November 14, 1907

On this menu 19 dishes

Champagne Moet et Chandon
Chambertin
Chateau Suduireau 1900
Bordeaux rouge
Madere
Dessert
Glace
Salade Parisienne
Faisans et Cailles truffes Fermiere
Sorbets a l'Armagnac
Cardons sauce Ivoire
Supreme de Canetons Pompadour
Gigue de Chevreuil Forestiere
Truite du Lac sauce Indienne
Bouchees Rossini
Hors-d'oeuvre
Creme Nantua
Consomme Regence
Bordeaux blanc