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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
1 / 16

Chicagos Stationers Association

Grand Pacific Hotel, Chicago, IL · January 13, 1906

On this menu 18 dishes

Cocktail
Cape Cods
Cream of Tomato, Grand Pacific
Celery
Olives
Radishes
Red Snapper a la Valarie
Potatoes, Chateau
Braised Saddle of Lamb, Sauce Poivrade
New Potatoes, Rissolees
Green Peas Sautes
Sorbet Benedictine
Breast of Red Head Duck
Salad de Saison
Glaces Fantaisie
Petits fours
Fromages varies
Cafe noir