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 Martinique

February 10, 1914

On this menu 20 dishes

Grape Fruit, Maraschino
Cream of Tomato, Cardinal
Celery
Radishes
Olives
Aiguilette of Bass, Dieppoise
Potatoes a l'Anglaise
Medaillon of Beef Bouquetiere
Macedoine of Fresh Vegetables
roast spring chicken, au Cresson
Panachee Salad
Ice Cream in Fancy Forms
Assorted cakes
Cheese and Crackers
Coffee
Martini Cocktail
Sauterne
Mumm's Extra Dry
Fatima Cigarettes
Cigars