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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St. Anthony Hotel

January 1, 1915

On this menu 18 dishes

CREAM OF FRESH TOMATOES (Collins Gardens)
"Sugarland, Texas" CELERY, STUFFED
"Rio Grande Valley" RIPE OLIVES
"Bee County" SALTED ALMONDS
"Medina Lake" BLACK BASS
"Cotulla" BLUE QUAIL EN CASSEROLE
"Cassins Lake" MALLARD DUCK
"South West Texas" VENISON WITH Spiced "Sheridan" Figs
"Kerrville" wild turkey with "San Antonio" wild pecan dressing
"Texas" potato cake, duchesse
"San Marcos" cauliflower hollandaise
"St Anthony Hotel Farm" lettuce
"Texas Special" ice cream
Southern cake
Cafe Diablo
Aqua pura
Bexar county cigars
Corn shuck cigarettes