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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Long Island Business College Hall

February 12, 1916

On this menu 20 dishes

Consomme
Marcaile Rolls
Celery
SWEET GHERKINS
Stuffed olives
SALTED ALMONDS
Oyster Patties
Cream sauce
French peas
Capon, Stuffed
Puree of Potatoes
Cresses
French Bisque Ice Cream
Assorted fancy cakes
Macaroons
Pound cake
Lady fingers
Assorted Fruit
Demi Tasse
Full Cream Cheese