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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U.S.M.S. St. Louis, Third Class Bill Of Fare: Dinner, Tea.

March 19, 1910

On this menu 15 dishes

Vegetable Soup
Boiled Mutton, Caper Sauce
Carrots and Turnips
Boiled potatoes
Tapoica pudding
Biscuits and Cheese
Fruit
Head Cheese
Corned beef
Pickled Gherkins
Bread, Butter and Cheese
Tea Cakes
Stewed Apples and Rice
Tea
Coffee