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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The New Willard

February 14, 1914

On this menu 24 dishes

Coquille Friandise
Seatag Virginia Oysters
Celery
Olives
Radishes
Salted Nuts
Clear green turtle
Filet of Bass, Mornay
Smithfield ham
Spinach
Sweet potatoes, Louisiana
Terrapin, Maryland
Gridiron Punch
Roast Virginia Squab
Hearts of Romaine, Russian Dressing
Vanilla Baskets with Fresh Strawberries
Fancy Cakes
Coffee
Martini Cocktails
Haut Sauterne
Moet & Chandon Imperial Crown Brut, Cuvee AA
Apollinaris
Cigars
Cigarettes