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
1 / 6

New York University Law Alumni Banquet

March 10, 1910

On this menu 21 dishes

Savin Rock Oysters
Cream of Chicken à la Yankee
Olives
Celery
Radishes
SALTED ALMONDS
Filets of Striped Bass, Housatonic
Potatoes Parisienne
Medaillons of Spring Lamb, Hartford
Tomatoes farcies
Asparagus Tips
Coquilles of Fresh Mushrooms, Yalensien
Sorbet Creme de Mark Twain
Roast Squab Chicken au Heublein
Salade Sachem's Head
Biscuit Connecticut
Petits fours
Fruits assortis
Cafe noir
Apollinaris
Moët and Chandon White Seal "Very Dry"