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 17, 1916

On this menu 16 dishes

Oysters
Cream of Fresh Peas
Consommé Chiffonnade Vermicelli
Filet of bass, Doria
Boiled Salmon, Hollandaise Sauce
Medaillon of Sweetbread, Maryland
Roast Long Island Duckling, Apple Sauce
New Succotash
Potatoes O'Brien
Salad Panachée
Sablé Cake
Celery
Olives
Frozen Puff Plombiére, Sabayon Sauce
Clams
Coffee