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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Boston Boot And Shoe Club

Young"s Hotel, Boston, MA · December 20, 1899

On this menu 21 dishes

Coffee
Cheese
Fruit
Sherbet
Tipsy Cake
Ice cream
Frozen Pudding
Vol au Vent of Oysters, a la Maryland
Compote of Apricots, Richelieu
Potted Pigeons, Haricot Verts
Chicken Cutlets, Puree Asparagus
Boiled Leg of Southdown Mutton, Caper Sauce
Roast Goose, Potato Dressing
Fillet of Beef, Sauce Bernaise
Rock Cod, Point Shirley Style
Radishes
Olives
Celery
Consomme Princesse
Cream of Celery, aux Croutons
Cotuit oysters