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 Saboy

January 31, 1920

On this menu 16 dishes

Cape Cod Oyster Cocktail
Olives
SALTED ALMONDS
Celery
Chicken Gumbo a la Creole
Reindeer au Stefansson
Supreme of Chicken
FRENCH ICE CREAM
Petits fours
Cafe noir
Cigarettes
Cigars
Cider
SALADE DE SAISON
Potatoes Rissolees
French Peas au beurre