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 Martinique

January 1, 1915

On this menu 17 dishes

Oysters, Cocktail Sauce
Cream of Asparagus Soup, Argentaine
Celery
Olives
Filet of Bass, Lobster Sauce, Potatoes Persillade
Lamb Chop, Printaniere, Macedoine of Fresh Vegetables
Sorbet Yuetta
Roast Philadelphia Chicken, au Cresson, Chiffonadi Salad
Fancy Forms, Ice Cream
Assorted cakes
Cigars
Coffee
Melachrino "Fours"
Bronx Cocktail
Mountain Valley mineral water
Sauterne
Krug's Private Cuvee