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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Charles Duppler's Hotel, New York · November 25, 1889

On this menu 30 dishes

Blue Point Oysters on Half-Shell
Chablis
Amontilato
Consomme a la Combination
Hors d'oeurve varie
Celery
Olives
English pickles
Girkins
Niersteiner
Striped Bass a la Victoire
Holland Potatoes
Filet of Beef garni a la Tammany
Pontet Canet
Hochheimer
Potatoe Croquettes
Vol-au-Vent a la Croker
Syracuse Asparagus
Hill Punch
Partridge sur Canape a la Bischoff
Curry Gelee
G H Mumm Extra Dry
Lettuce Salade
Grant Pudding a la bonne Administration
Glace, Assemblique a la Sulzer
Petite Fours
Fruits
Mottoes
Cheese
Coffee