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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Unknown restaurant

October 1, 1919

On this menu 13 dishes

Petits fours
Cafe noir
Celery
Grapefruit Rafraichi
Veloute of Lobster Eglantine
Olives
Salted Nuts
Supreme of Bass saute, Jackson
Cauliflower au Gratin
Squab Guinea Hen en Casserolle au Genievre
Fresh Pear Glace Bohemienne
Pommes de terre Parmentier
Salade Frisette Fines Herbes