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

June 11, 1916

On this menu 16 dishes

Oysters
Clams
Consomme Chiffonnade
Cream of Celery soup
Radishes
Olives
Filet of Bass, Saute, Meuniere
Boiled Halibut, Hollandaise Sauce
Larded Fricandeau of Veal with Creamed Fresh Vegetables
Roast Philadelphia Capon, Giblet Sauce
Spaghetti with Parmesan Cheese
Potatoes Rissolees
New asparagus, Vinaigrette
fresh strawberry ice cream
Macaroons
Coffee