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 Bossert

February 2, 1914

On this menu 21 dishes

Buffet Russe
Cape Cod cocktail
Consomme Brunoise
Crab flakes en cassolette
Celery
Olives
Radishes
Almonds
Filet mignon Bearnaise
French peas
Sorbet Cardinalise
Roast stuffed squab chicken au cresson
Saratoga Chips
G H Mumm and Co's Extra Dry
Demi Tasse
Petits fours
Neapolitaine Ice Cream
Roquefort
Camembert
Salad modern
toasted crackers