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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Brooklyn Daily Eagle Staff

Argyle, the, Brooklyn, NY · September 15, 1898

On this menu 20 dishes

Blue Point Oysters on the Half Shell
Consomme Princesse
Radishes
Celery
Olives
Sauterne
Boiled salmon, hollandaise
Potatoes Persilade
Claret
Sweet Breads a la Toulouse
French peas
Philadelphia squab
Lettuce and Chickory
CHAMPAGNE
Military Ice Cream
Assorted cakes
Petits fours
Fruit
Cheese
Coffee