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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Roanoke Associates

Hotel Brunswick, New York · February 10, 1896

On this menu 30 dishes

Hatteras Oysters on Half Shell
Sauterne
Carolina Chicken Okra a la Cushing etc., etc.
Celery
Olives
Radishes
Tartines Marabeau
Albemarle Bass
Pork Points a la Shelby
Potatoes a la Bartow
Sauterne
Filets Now Mignon a la Zouave
Sauce de Monteil etc., etc.
Commissary Punch a la Providence
Bordeaux
Vol au Vent Chevalliere Union Style with Confederate Gravy etc., etc.
G.H. Mumm's Extra Dry
Roanoke Quail Plantation Style D'Apres Thompson
Fancy Mould Ice Cream
Friands
Petit Conde
Petits fours
Vanilla Batons
Roquefort
Camembert
Fruits
Mottoes
Pieces montées
Apollinaris
Café