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 Severin/Hotel Miami

September 1, 1919

On this menu 17 dishes

Shrimp Cocktail, Victoria
Canape of Caviar
Tomato Bouillon in Cup
Consomme Brunoise in Cup
Baked Lake Trout, Creole
Braised Sweetbreads with Virginia Ham, under Glass
Larded Tenderloin of Beef, Bordelaise
CREME DE MENTHE PUNCH
Roast Stuffed Philadelphia Capon, Giblet Sauce
Tomato and Lettuce Salad
nesselrode ice cream
Fancy Cake
Cream Cheese
Demi Tasse
Noisette Potatoes
String Beans
Rissole Potatoes