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
Page 9
Page 10
1 / 10

Hotel Chamberlin

June 19, 1914

On this menu 17 dishes

BISQUE OF CHESAPEAKE CLAMS
FRIED SOFT SHELL CRABS ON TOAST, Sauce Tartar, Saratoga Potatoes
Crab Flake Cocktail
Olives
Salted Nuts
Radishes
Broiled Spring Chicken, Au Cresson, New Peas, Virginia Corn Fritters
Salad En surprise
Fresh Raspberry Ice Cream
Macaroons
Petit Fours
Coffee
DRY MARTINI COCKTAIL
G. H. Mumm's Extra Dry
Apollinaris
Camp Cigarettes
Penmarva Panetelas