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

Berns

April 28, 1938

On this menu 8 dishes

Hors d'Oeuvres
Saumon fume du Rhin
Epinards et oeufs
Baron d'agneau de lait Printaniere
Gateau Marquise
Pol Roger, Grand Vin Sec America
Pol Roger, Brut Reserve
Pale Sherry