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 16, 1916

On this menu 16 dishes

Oysters
Clams
Consomme with Japanese Pearls
Cream of Green Peas
Celery
Olives
Supreme of Flounder, Exquisite
Boiled Fresh Codfish, egg sauce
Philadelphia Capon with Rice Pilaf
Roast Prime Ribs of Beef, Yorkshire
Potatoes with Parsley
Fried Egg Plant
Salad Moderne
Sponge Cake
Biscuit Glace
Coffee