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 22, 1921

On this menu 18 dishes

Cape Cod oysters, half shell
Fruit Cocktail
Celery
Dill Pickles
Cream of Chicken aux Croutons
Olives
Radihses
Gumbo Creole
Vol au vent of lobster, Cardinal
Breast of guinea hen, Virginia ham, Red currant jelly
New string beans saute
Potatoes au Gratin
Oyster Bay asparagus, vinaigrette
Strawberry Blanc Mange
Ice cream
French Pastry
Demi-tasse
sweet cider$0.15