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

Page 1

Hotel St. Andrew

January 1, 1915

On this menu 12 dishes

Queen olives
Grape Fruit, Maraschino
Consomme Printanier Royale
Potage Lambal
BOILED KENNEBEC SALMON, SAUCE GENEVOISE
Filet of beef pique, Provencale
Apple fritters au rhum
Roast stuffed Maryland turkey, cranberry sauce, New asparagus, sauce Hollandaise, Mashed potatoes
Belgium endive salad, French dressing
Boston cream puff
Neapolitan Ice Cream and Cakes
Demi-tasse