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

August 6, 1916

On this menu 17 dishes

Coffee
Pear Sundae, Dijonnaise Sauce
Vienna pancake
Salad Panachee
Potatoes Persillees
Egg Plant Gratin
Cold Irish Ham with Pickles
Roast Spring Turkey
Kernel of Mutton with Fresh Tarragon
Frog's Legs in Chafing Dish, Lenox
Filet of Sea Bass, Montpensier
Celery
Olives
Oysters
Clams
Cold Consomme
Veloute of Cauliflower, DuBarry