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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Cooper Wolff

Wellington, the, Chicago, IL · June 29, 1898

On this menu 24 dishes

Clams
Chicken Consommé en Tasse
Hors d'Oeuvres
BROOK TROUT AU FINES HERBES
FILET MIGNON TALLEYRAND
Stuffed tomatoes
Potatoes Rissolée
Haut Sauterne
Hochheimer
French peas
Pontet Canet
Asparagus Hollandaise
Punch cardinal
Squabs stuffed polonaise
Romaine salade
Mumm's Extra Dry
Berries
Cakes
Ice cream
Cheese
Coffee
Liqueurs
Cigars
Cucumbers