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

Will Oakland's Chateau

January 24, 1928

On this menu 19 dishes

Fruit Cocktail
Little Neck clams
Celery
Blue Point Oysters
Olives
Scotch broth, barley
Consomme, Rice
Broiled mackerel, fine herbes
Chicken liver saute, Creole
Roast spring chicken, currant jelly
Roast loin Jersey pork, apple sauce
Roast leg spring lamb, mint sauce
Rissolee Potatoes
Fresh Vegetables
Salad in season French dressing
Ice cream
Demi Tasse
rice pudding
Beef steak dinner$3.00