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 Gehrhus

October 6, 1959

On this menu 8 dishes

Ice-cream "Tutti-Frutti"
1955er Beaujolais, Rossigneux u. Fils
Forelle, kalt Toast und Butter
Tutti-Frutti-Bombe
Trout, cold Toast and Butter
Fried pheasant Sauerkraut with pine-apple, sce. cream, mashed potatoes
1957er Trittenheimer Apotheke Riesl. Spatl., Orig. Abf. P.J. Klusserath
Fasan, gebraten mit Ananaskraut Sahnensauce Kartoffelbrei