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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Restaurant name and/or location not given]

January 1, 1915

On this menu 20 dishes

Cape Code Oyfters
Clam Chowder, Narraganfett
Radifhes
Olives
Celery
Nvts
Baked Scrod, Nantvcket
Cvcvmber Salad
Bofton Baked Beans and Brown Bread
New England Rvm Pvnch
Breaft of Vermont Tvrkey and Savfages
Baked Arooftook Potatoes
Winter Sqvafh, Pilgrim
Lettvce Salad, Maffachvfetts Style
Mince Pie
St. Albans Cheefe
Coffee
Berkfhire Cider
Sand Springs Ginger Ale
Connecticut Shade-Grown Cigars