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
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
Page 17
Page 18
Page 19
Page 20
Page 21
Page 22
Page 23
Page 24
Page 25
Page 26
Page 27
Page 28
Page 29
Page 30
Page 31
Page 32
Page 33
Page 34
Page 35
Page 36
Page 37
Page 38
Page 39
Page 40
Page 41
Page 42
Page 43
Page 44
Page 45
Page 46
Page 47
Page 48
Page 49
Page 50
Page 51
Page 52
Page 53
Page 54
Page 55
Page 56
1 / 56

E.I. Dupont Company

Claypool Hotel, Indianapolis, IN · November 20, 1905

On this menu 24 dishes

"Schelmstuk" cocktails
"scoliosis" oysters
"sideboard' celery
"scolopside" radishes
"sidetae" olives
Clear green turtle "scleranto"
"scribarium" nuts
Chateau Yquem 1898 "Scopelisme"
Planked "Servabilis" whitefish
Potatoes Bordure - "Serrabunt"
Lawbreakers
Sweetbreads Newburgh in cassolette "Scopulous" style
Chateaubriand "Schelpzand" sauce
"Scombavare" green peas
Moisette potatoes "Scimitarra"
"Scoliophis" punch
Ruinart Brut "Scimamo"
Breast of "Scolpitura" mallard duck
"Scheming" - Waldorf Salad
"Sciagraphe" ice cream
"Serratos" cheese
"Serranilla" crackers
"Serpylla" coffee
Cigars