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 Sherman

January 8, 1914

On this menu 20 dishes

Blue Point Oyster Cocktail
Celery
Salted Nuts
Olives
Veloute of Tomato
Whitefish, Broiled, Maitre d'Hotel
Potatoes Julienne
Cucumbers a l'Allemande
Breast of Capon, Virginia
Peas a la Francaise
Giant California Asparagus, Vinaigrette
Biscuit Glace Fin Siecle
Petits fours
Assorted cheese
Crackers
CAFE
Martini Cocktail
Cigars
Cigarettes
G H Mumm's Extra Dry