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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All Souls Church

February 8, 1918

On this menu 17 dishes

Cape Cod Oyster Cocktails
Cream of Celery, Madelaine
Mignon Rolls
Queen olives
Salted Nuts
Celery Hearts
Boiled Kennebec salmon, sauce Hollandaise
Roast Tenderloin of Beef, with Mushrooms
Surfine Peas
POTATOES HOLLANDAISE
Salade Victoria
Neapolitan ice cream
Assorted cakes
Lady fingers
FANCY MACAROONS
Gateaux
Demi-tasse