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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Imperial Hotel

February 3, 1914

On this menu 19 dishes

Manhattan Cocktail
Blue Points, half shell
Clear green turtle soup
Celery
Olives
SALTED ALMONDS
Planked Florida shad
Bermuda potatoes
Cold Asparagus
Fillet Mignon with New Peas
Fresh mushrooms
Margaux
Cigars
Imperial Squab, Compote
Salad
Camembert and Roquefort Cheese
Biscuit Tortoni
Cafe noir
G.H. Mumm & Co's. Extra Dry