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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The New Willard Hotel

February 26, 1916

On this menu 24 dishes

Canape, Henry VIII
Moet & Chandon Imperial Crown Brut Cuvee AA
Gridiron Punch
Chatham Oysters
Celery
Olives
Radishes
Salted Nuts
Clear green turtle soup
Tilefish, Fresh Shrimp Sauce
ROAST TENDERLOIN OF BEEF
Fresh Vegetables, Panache
Bermuda potatoes
Terrapin, Maryland
Virginia Squab, Boned and Stuffed
South African Pear Salad
Mousse of Fresh Strawberries
Assorted cakes
Coffee
Cigarettes
Martini Cocktails
Sauterne
Apollinaris
Cigars