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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Hotel Savoy

New York, NY · March 19, 1910

On this menu 27 dishes

Olives
Oyster cocktail
Feuille D'Anchois, Suedoise
Chicken Gumbo, Creole
BOILED KENNEBEC SALMON, SAUCE GENEVOISE
Cucumbers
Filet Mignon A La Renaissance
Carrots and Peas Panachee
ASPARAGUS, SAUCE HOLLANDAISE
Sorbet Benedictine
Roast Stuffed Squab Chicken Au Jus
Salade de fantaisie
Fancy Ice Cream
Assorted cakes
Radishes
SALTED ALMONDS
Celery
St Emilion
Potatoes Persillade
Winninger
Stuffed green peppers
Potatoes Rissollee
Fruits
CAFE
G H Mumm & Co's Extra Dry
White Rock
Fonseca Cigars De Luxe