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 17, 1914

On this menu 21 dishes

Bronx Cocktail
Grape Fruit, Maraschino
Cream St. Germain
Celery
Olives
Radishes
Broiled bluefish Hoteliere
Potatoes Persillade
Lamb Chop, Printaniere
Macedoine of Fresh Vegetables
Sauterne
Sorbet Prunelle
ROAST TURKEY, CRANBERRY SAUCE
Mixed Salad
Clysmic
Biscuit Glace, Excelsior
Fancy Cakes
Coffee
Salaam Cigarettes
Bernadotte Cigars
Mumm's Extra Dry