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 DuPont

February 12, 1914

On this menu 17 dishes

Martini Cocktail
Hors d'Oeuvre du Chasseur
Huitres au Cerf
Puree de Gibier
Filet Sole d'Horly, Potatoes Persilade
Civet d'Elan Braconnier, Pommes Duchesse
Roti d'Antelope grand Veneur, Puree Chestnuts, Salad Quatre Saison
Glace de Fantaisee Boreale
Petits fours
Tartines
Fromage
CAFE
Cigars
G H Mumm's "Cordon Rouge" Champagne
G H Mumm's "Extra Dry" Champagne
Olives
Celery