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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
1 / 8

Hotel Cape May

June 18, 1914

On this menu 24 dishes

ROAST PHILADELPHIA SQUAB AU CRESSON SUR CANAPIS
Canape Romonoff
Little Neck clams
Hearts of Celery
Salted Nuts
Queen olives
Creme Ninon Croutons Scuffle
Planked Blue Fish
Dutchesse Potatoes
Croustade Regence
Saddle of Lamb Mint Sauce
New peas
Potatoes Surprise
Sorbet Benedict
Heart of Lettuce, Mayonnaise
ROQUEFORT CHEESE
toasted crackers
Edam Cheese
Ice Cream in Forms
Assorted fancy cakes
Demi Tasse
Cigars
Cigarettes
Apollinaris