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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Kentucky Chapter Richmond College Alumni

Galt House, Louisville, Kentucky · May 12, 1899

On this menu 14 dishes

Bouillon in cups
Olives
Radishes
Broiled Roe Shad
Julienne potatoes
Chicken patties
Peas
Asparagus
Beef Tenderloin, Larded
Coffee
Neufchatel cheese
Cake
Neapolitan ice cream
Lettuce and Tomato Salad