New York State Hotel Association (1898) · The Menu Museum

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

On this menu 31 dishes

Robertson Bros. & Co. Fine Sherry

Nath'l Johnston & Sons Sauternes

G. H. Mumm & Co., Extra Dry Champagne

Pommery Sec

Perrier-Jouet & Co. Champagne

Du Vivier & Co. Champagne

Chas. Heidsieck, Sec

Geo. Goulet. Brut

Moet & Chandon, Sec

Piper Heidsieck, Sec

F. & M. Schaefer Beer

Waukesha Boro-Lithia Water

Assorted relishes

Coney Island roast

Caviar Sippets

Clear green turtle,quenelles

Timbalette de sole, Cardinal

Potato, anglaise

Cucumber salad

Siberian Punch

Cold fresh prawns a la vinegrette

Frogs' legs with rice, paprika

Cantaloupe

Watermelon

Cheese

Deviled crab salad sur coquille

Green corn on the cob

Cold Scotch pudding au marasquin

Cafe noir

Broiled live lobster, sauce diable

Boiled Kennebec salmon, sauce genoise