Hotel Association Of New York City (1892) · 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 35 dishes

Huitres

Consumme, Adelina

Tortue verte au claire

Mousseline a la Medicis

Choux de Bruxelles

Chapons farcis aux marrons

Saumon d'Oregon a la Duperre

Vol-au-vent de ris de veau, Toulouse

Petits pois, Parisienne

Petits aspics de foies-gras

Sorbet: Champagne

Pieces montees

Filets de boeuf a la Montebello

Canards a tete rouge

Celeri braise

Salade de laitue

Croquettes de sheepshead

Pommes de terre, Fondantes

Glaces fantaisies

Fruits

CAFE

Haut Saunternes

Chateau Langrange

Biscuits a la Frascati

Sherry

Hochheimer

Mumm's Extra Dry

Perrier Jouet, Especial

Clicquot Sec

Apollinaris

Monopole Dry

Moet, white seal

Nuits

Liqueurs

Petits fours