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 Lawrence

February 21, 1914

On this menu 19 dishes

Oysters
Cotuits
Celery
Almonds
Olives
Green turtle soup au Madere
CRAB MEAT, LAWRENCE
Corn fritters
Noisette of Lamb, Lavalliere
Potatoes, Chateau
STRING BEANS, PANACHES
Broiled Squab Chicken au Cresson
French Endive
Mumm's Extra Dry
Special Dressing
Biscuit Tortoni
Crackers
Cheese
Cafe noir