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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Guildhall

November 9, 1920

On this menu 23 dishes

Punch
Clear Turtle
Sauterne
Filleted Soles
Pheasants
Champagne: Perrier Jouet, 1911
Champagne: Irroy, 1911
Barons of Beef
Claret: La Rose, 1893
Chickens Bechamel
Cumberland Hams
Salad
Orange Jelly
Fruit Jellies
Meringues
Maids of Honour
FANCY PASTRY
Dessert
Liqueurs
Brandy: Courvoiseur, 1875
Port: Crofts, 1900
White wine sauce
Baked Potatoes