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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Harvard Medical School Association

Hotel Vendome; [Boston, Mass] · June 28, 1892

On this menu 17 dishes

Little Neck clams
Consomme (Valencienne)
Boiled Penobscot Salmon (Sauce Victoria)
Spring Lamb (Mint Sauce)
FRESH MUSHROOMS, on Toast
Sweetbread Cutlets, with Peas
Assorted cakes
Fancy Ices, with Spun Sugar
Coffee
Macaroni Pudding
Neapolitan ice cream
Fruit
Cheese
Cucumbers
Potatoes a la Parisienne
Duchesse Potatoes
Fresh asparagus