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

September 3, 1916

On this menu 17 dishes

Clams
Cantaloupe
Consomme Double Bouchere
Cream of Fresh Tomatoes, Waldeze
Celery
Olives
Filet of Sole, Mariniere
Casserolette of Fresh Prawns, Bordelaise
Braised Venison with candied chestnuts
Roast Prime Ribs of Beef
Cold Roast Beef Long Island Duckling, apple sauce
New string beans
Potatoes Lorette
Salad Panachee
Frozen Macaroons
Pineapple Sundae
Coffee