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
1 / 2

Louis Sherry

February 4, 1900

On this menu 14 dishes

Huitres
Jarret de veau a l'Anglaise
Olives
Celeri
Amandes
Filet de Basse de Mer, Havraise
selle d'agneau, Piemontaise
Pomme de terre, Dauphine
Jambon de Virginie aux epinards
Poussin roti
SALADE DE SAISON
Gateau Montrose
Fromage
CAFE