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
Page 2
1 / 2

The Chateau Lake Louise

July 6, 1921

On this menu 11 dishes

Potage, Cressonniere
Broiled Spring Salmon, Anchovy Butter
Boiled New England Dinner, Horseradish Sauce
Ribs of prime beef au jus
Mashed potatoes
Buttered new beets
Pudding, Rizzio
Cherry Pie
Tea
Coffee
Milk