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 Dyckman

September 17, 1919

On this menu 17 dishes

Broiled live lobster, melted butter$1.25
Half Cold Lobster, Mayonnaise$0.65
Baked Lake Superior Trout, Portugaise
Broiled Fresh Pork Spare Ribs, Sauerkraut
Individual Stuffed Veal Roll, Fines Herbes, Noodles
Harricot of Spring Lamb, Vegetable Garnish
Frankfurter Sausage, potato salad
Home Baked Pork and Beans, Brown Bread
Cold Pickled Lamb's Tongue, Vinaigrette
Cold Roast Leg of Veal, Vegetable Salad
Mashed potatoes
Bread and Butter
Milk
Boiled potatoes
Coffee
Tea
Buttermilk