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 Chamberlin

May 29, 1914

On this menu 23 dishes

Cocktails
Haut Sauterne
Pommery Sec
Cigars
Cigarettes
Apollinaris
Coffee
Assorted cakes
FANCY MACAROONS
Petits fours
Frozen Mint Julep
Hearts of head lettuce, Roquefort dressing
New green peas
Green corn fritters
Roast Imperial Squab, Stuffed, au Cresson
Cucumbers
Julienne potatoes
Broiled native bluefish, lemon butter
Radishes
Salted Nuts
Queen olives
Essence of Chesapeake clams en tasse
Fresh crab flakes, ravigote