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 Victoria

February 26, 1914

On this menu 21 dishes

CAVIAR D'ASTRAKAN
Cream of Carrots
Brook Trout Saute, Fine Herbes
New Bermuda potatoes
Cucumbers
Persilade
Milk Fed Lamb, Primeurs
New asparagus, Hollandaise
PUNCH AU KIRSCH
Broiled Breast of Spring Duckling, Sauce Bigarade
Salad Anna
Assorted cheese
toasted crackers
Demi Tasse
Cocktail
Duff Gordon Sherry
Santa Maria
G H Mumms
Krug Private Cuvee
Liqueur
Apollinaris