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 Martin

February 10, 1914

On this menu 19 dishes

Martini
Crabmeat, Cardinal
Celery
Mixed Olives
Radishes
Consomme, Pate d'Italie
CROWN ROAST, A LA MARTIN
BROWNED POTATOES
New peas
HEAD LETTUCE, CHIFFONNADE
Assorted cheese
TOASTED FLAKES
Demi Tasse
Mumm's Extra Dry
HENKELL EXTRA DRY
Pommery Sec
Rheingold
Apollinaris
Cigars