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 9, 1916

On this menu 17 dishes

Oysters
Clams
BEEF BROTH WITH BARLEY
Cream of Chicken
Celery
Olives
Scalloped Halibut
Boiled Fresh Codfish, egg sauce
Braised York Ham with Spinach
Roast Stuffed Philadelphia Capon
New Potatoes woth Parsley
Salad Moderne
Sable Viennois
Chocolate Sundae
Coffee
Giblet Sauce
Spaghetti Italian Style