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

May 21, 1916

On this menu 15 dishes

Shinnecock Bay Clams
BEEF BROTH WITH BARLEY
Puree of Peas
Celery
Olives
Filet of Sole, Exquisite
Boiled Salmon Trout, Parsley Sauce
Candied Irish Ham with Madeira
Roast Long Island Duckling, Apple Dressing
Potatoes Persillees
Fresh Spinach in Cream
New asparagus, Vinaigrette
Sponge Cake
Fresh Cherry Sundae
Coffee