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

Louis Sherry

December 25, 1949

On this menu 18 dishes

Supreme of Fruit Glace
Shrimp Cocktail
Blue Point Cocktail
Celery
Olives
Radishes
Cream of Chicken Marie Louise aux Croutons
Oxtail Soup with Sherry
Roast Young Turkey with Chestnut Stuffing, Giblet and Cranberry Sauce
Buttered Brussels Sprouts
Candied Sweet Potato Mont d'Or
Endive Mixed Green Salad, Chiffonade Dressing
Plum Pudding with Rum and Hard Sauce
Hot mince pie
Pumpkin Pie
French Pastry
Coupe aux Marrons
Coffee