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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National Lancers

Faneuil Hall, Boston, Mass · June 14, 1906

On this menu 36 dishes

Mock turtle soup
Boiled Salmon, Green Peas
Radishes
SLICED CUCUMBERS
Sliced Tomatoes
Spring Chicken, Cranberry Sauce
spring lamb, mint sauce
Sirloin Beef, Larded
mushrooms
Bermuda potatoes
String Beans
Asparagus
Summer Squash
Soft Shell crabs, Tartar sauce
Roman Punch
Lobster and Salmon Salads
Banana fritters
Green Goose
Plover
Currant Jelly
Saratoga Chips
Frozen Pudding
Cafe Parfait
Tutti-Frutti
Strawberry mousse
Fruit and flower ices
Ice cream
Fancy Cakes of All Kinds
Bananas
Oranges
Nuts
Raisins
Strawberries and Cream
Crackers and Cheese
Rolls and Coffee
Moet & Chandon's White Seal