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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Mr. Louis N. Megargee

Hotel Edouard, Philadelphia, PA · April 12, 1905

On this menu 20 dishes

Bonne Bouchee a la Russe
Hors d'oeuvres varies
Essence of Capon with Marrow
Planked Delaware Shad
Cucumbers a la Edouard
Rack of Milk Lamb
New green peas
New asparagus
NEW POTATOES
Sorbet Albemarle
Roast Woodcock
Heart of Lettuce
CAMEMBERT CHEESE
Cafe special
Oloroso Sherry
Chateau Latour Blanche 1865
Chateau Margaux 1869
Benedictine
G.H. Mumm Extra Brut Champagne
Cigars