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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Pennsylvania Bar Association

Bedford Springs Hotel, Bedford Springs, PA · June 29, 1905

On this menu 23 dishes

Little Neck clams
Queen olives
Radishes
Cream of tomato, aux croutons
Boiled Kennebec salmon, sauce Hollandaise
SLICED CUCUMBERS
Potato Duchesse
Filet Mignon, Bordelaise
Asparagus Tips
Chicken croquets a la Reine
New green peas
PUNCH AU RHUM
Broiled squab au Cresson
Tomato Mayonnaise
nesselrode ice cream
Petits fours
Fruits
Nuts
Raisins
ROQUEFORT CHEESE
Bent's Water Crackers
Cafe noir
Bedford carbonated water