Hotel Association Of New York City (1897) · 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 36 dishes

Chablis

Sherry

Hockheimer

Pontet Canet

Pommery, Sec

Mumm's Extra Dry

Veuve Clicquot

Moet & Chandon, White Seal

Perrier Jouet, Reserve dry

Monopole Club, Dry, "Brut"

Piper Heidsieck, "Brut"

Liqueurs

Johannis

Beaujolais

CAFE

Huitres

Consomme Mericourt

Turtue Verte, au Clair

Timbales, Renaissance

Bass (Aiguilettes), a la Marguery

Concombres

Eperlans Frits

Filet-de-Boeuf aux Tomates, Trevise

RISOTTO PIEMONTAISE

Ailes de Poulet en Caisse, Grammont

Petits pois a l'Anglaise

Terrapin, a la Trenton

SORBET IMPERIAL

Canards, Tete Rouge

Terrine Foie Gras, a la Gelee

Salade de laitue

Entremet de Douceur

Pommes a la Seymour

Fruits

Glaces

Petits fours