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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Independence Hall

October 21, 1929

On this menu 16 dishes

Coupe of Melon Carmen
Clear green turtle
Hearts of Celery
Ripe Olives
Salted Valencia Almonds
Boneless Squab Chicken in Butter
Virginia Ham and Fresh Mushrooms
New Garden Peas with Mint
Potatoes Noisettes Rissoles with Fines Herbes
Hearts of Romaine, Ninette
Bombe Thomas Edison
Mignardises in Sugar Basket
Demi Tasse
Raspberry sauce
Paillettes Dorees
Green olives