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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Hotel Martinique

February 11, 1926

On this menu 18 dishes

Celery
SALTED ALMONDS
Olives
Mock turtle soup
Boiled Kennebec Salmon
Sweetbread Patties ala Reine
Breast of Chicken with Fresh Mushrooms
Endive Salad, Roquefort Dressing
Fruit Cocktail
Buche Martinique, Fruit Sauce
Petite Four Glaces
Demi Tasse
Cigars
Cigarettes
Cucumbers
Hollandaise sauce
Candied Sweet Potatoes
New string beans saute