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

Quartermaster Corps

January 1, 1913

On this menu 28 dishes

Young celery
Ripe Olives
Pimolas
Caviare canapes
SALTED ALMONDS
Oyster cocktail
Consomme Printaniere
Fillet of Sole, Shrimp Sauce
Cucumbers
Tenderloin of Beef (Larded) Jardiniere
Sweetbreads en caisse
Romaine Punch
Turkey with Giblet and Cranberry Sauce
Creamed Potatoes
Asparagus, Melted butter
Saddle of Venison with Jelly
roast sweet potatoes
English plum pudding
Ice Cream and Cake
Figs
Dates
Raisins
Nuts
Fruit
Candy
TOASTED WATER CRACKERS
ROQUEFORT CHEESE
Coffee