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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U.S.S. Wyoming

August 1, 1916

On this menu 23 dishes

Celery
Russian Caviar on Toast
California Cantaloupe
Consomme Royal
Boiled Chicken
Salmon
Olives
Cucumbers
NATIVE SQUAB - VOL AU VENT
Julienne potatoes
Saddle of Spring lamb
Mint Sauce
Mint Sauce
NEW POTATOES
String Beans
Romaine Salad
Cheese
Ham
Crackers
Cafe frappe
Cakes
Coffee
Candies