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 10, 1916

On this menu 17 dishes

Coffee
Biscuit Glace
Palm Leaves
Salad Panachee
Potatoes Lorette
Spring Carrots, Vichy
Cold Roast Milk-fed Chicken
Roast Venison, currant jelly
Kernel of Mutton, Mascotte
Casserolette of Lobster
Baked Kennebec Salmon, Chambord
Oysters
Clams
Bisque of Fresh Tomatoes
Celery
Olives
Cold Madrileine