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 Adolphus

February 21, 1914

On this menu 13 dishes

Pigeoneau Rotis
French Endive, Lorenzo Dressing
pineapple sherbet
Potage Ambassadeur
Hors d'Oeuvres, Parisien
Celery Farcie
Eggs Suzette
Noisettes d'Agneau, Mascotte
Pommes Allumettes
Jelly
Demi Tasse
Pontet Canet
G.H. Mumm's Extra Dry [champagne]