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
1 / 4

Twenty Third Annual Dinner Of The New York Florist's Club At The Fifth Avenue Restaurant.

March 17, 1910

On this menu 26 dishes

Celery
Olives
SALTED ALMONDS
Cocktail
Cape Cod Oysters
Bisque of Lobster
Medoc
Sauterne
Sea bass, Meuniere
Mignon of Beef, Sauce Madere
Green Peas, Bonne Femme
Asparagus Tips
Clysmic Water
Sorbet, St. Patrick
Broiled squab chicken
Potatoes Saratoga
Endive Salad
Cordial
Petit Fours
Cigars
Bombe, Rose Mousse
Cheese
Fruits
Demi-tasse
Champagne; Moet & Chandon, WhiteSeal (a la Carte)
Pommes a l'anglaise