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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April 11, 1901

On this menu 19 dishes

Huitres de Blue-Point
Martini Cocktail
Hors d'oeuvres varies
Pot-Au-Feu
Striped Bass, Vert Pre
Pontet Canet
Filet Pique a la Martin
Potatoes Soufflees
New Asparagus, Hollandaise sauce
Grand Vin des Goisses
Sorbet a la Prunelle
Broiled Plover on Toast
Salade Panachee
Pudding Nesselrode
Petits fours
Fruit
Liqueurs
Cigars
CAFE