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 24, 1916

On this menu 16 dishes

Oysters or Clams
Ox Tail with Sherry Wine
Cream of Fresh Tomatoes, Waldèze
Celery
Olives
Filet of Bass, Dieppoise
Boiled Halibut, Mousseline sauce
Spring Lamb, Provençale
Spring Lamb, Provençale
Coffee
Bisque Sundae
Caramel Puff Cake
Sliced Tomatoes, Mayonnaise
Potatoes Persillées
Spring Carrots in Cream
Roast Milk-fed Chicken