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

Hotel Bossert

February 12, 1920

On this menu 16 dishes

Cherrystone Clams
Fruit Cocktail
Celery
Olives
Radishes
Potage Sante
Clam Broth in cup
Scallops and shrimps, Newburg
Roast capon, home stuffing
Braised celery
Potatoes Parisienne
Oyster Bay asparagus, vinaigrette
Angel Cake
FRENCH ICE CREAM
Demi-tasse
sweet cider$0.15