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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Mohican Hotel

February 2, 1914

On this menu 20 dishes

Martini
Grape Fruit Frappe au Champagne
OYSTERS ON HALF SHELL
Celery
SALTED ALMONDS
Olives
Dry Amontillado
Cream of asparagus
Filet of Halibut
Planked Milk Fed Chicken with Vegetables
Roman Punch
Cigarettes
Mumm's Extra Dry
Escarole and Romaine Salad
Strawberry shortcake
Roquefort and Camembert Cheese
toasted crackers
Cigars
Coffee
Apricot Brandy