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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John Wanamaker

July 9, 1926

On this menu 11 dishes

Honey Dew Compote
Celery
Olives
Radishes
Broiled Salmon Parsley Sauce
Southern Chicken
Corn fritters
String Beans
Romaine Salad
Baked Alaska
Coffee