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 Bristol

January 21, 1914

On this menu 26 dishes

Mulligatawney
BLUE POINTS
Celery Broth
RELISHES
Plain fried green smelts au beurre
Pommes de terre, Julienne
Ragout of beef in casserole, Parisienne
Vienna schnitzel a la Milanaise
Baked Oysters a l'Ancienne
Roast Westphalia ham, glace, sauce bourgignotte
Ribs of prime beef au jus
Mashed potatoes
Potatoes Francaise
Kidney Beans
Asparagus Tips
Fruit salad
Apple Dumpling, Hard and Brandy Sauce
Ice cream
Philadelphia Cream Cheese
Toasted Bent's Crackers
SALTINES
Tea
Cafe demi-tasse
Milk
Custard Pie
wine