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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St. Anthony Hotel

January 12, 1916

On this menu 13 dishes

Texas Grape Fruit Cocktail with Marischino
Celery
ripe and queen olives
SALTED ALMONDS
Cream of Celery, with Croutons Soufles
Baked Bayou Cook Oysters, New Orleans
Individual Planked Mignon Steak St. Anthony
Potatoes in Cream, au Gratin
Asparagus Points, Mousseline Sauce
Salad Favorite
Parfait, St. Anthony
Southern Cake (Whole)
Cafe noir