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 Baltimore

February 24, 1914

On this menu 18 dishes

Oyster cocktail
Celery
SALTED ALMONDS
Olives
Dry Martini
Tomato Bouillon
Cheese Straws
Sauterne
Broiled Spring Chicken, Bacon, potato croquettes, peas in cream
Mumm's Extra Dry
Oyster Bay Asparagus, Vinaigrette, swedish salad wafers
Bisquit Glace, Baltimore
Petit Fours
ROQUEFORT CHEESE
TOASTED WATER CRACKERS
Cafe noir
Pall Mall's
Perfectos