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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Hotel McAlpin

April 2, 1916

On this menu 15 dishes

Clams
Consomme Julienne Vermicelli
Cream of New Asparagus
Celery
Olives
Baked North Carolina Shad with Mushroom Sauce
Oyster patty
Prime Ribs of Beef with Fresh Vegetables
Roast Philadelphia Capon, Giblet Sauce
Carrots and Peas in Cream
Potatoes Rissolees
Salad McAlpin
Sponge Cake
Biscuit Glace
Coffee