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 13, 1916

On this menu 17 dishes

Oysters
Clams
Cold Madrileine
Bisque of Fresh Tomatoes
Celery
Olives
Boiled Kennebec Salmon, Chivry Sauce
Cassereolette of Lobster, Bordelaise
Braised Loin of Veal
Roast Long Island Duckling, Apple Betty
Irish Ham with Cold Slaw
Fried Egg Plant
Potatoes Persillees
Salad Panachee
Sponge Cake
Raspberry Sundae
Coffee