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 30, 1916

On this menu 15 dishes

Oysters or Clams
Consomme Vermicelli
Cream of Fresh Tomatoes
Scallions
Olives
Butterfish Saute, Meuniere
Boiled Steelhead Salmon, Fleurette Sauce
Larded Fricandeau of Veal with Peas
Roast Boston Duckling, Apple Jelly
Potatoes with Parsley
Celery Knob, Fines Herbes
Salad Moderne
Puff Cake
Cherry Sundae
Coffee