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

Hotel Cape May

June 25, 1914

On this menu 19 dishes

Tid Bits
Cocktail
Cape May Salt Oysters
Hearts of Celery
Stuffed olives
POTAGE TURBIGO
BUTTER FISH, MEUNIERE
Potatoes Rissole
CAPON CUTLET, A LA RIENE
SORBET PARFAIT ARMOUR
PHILADELPHIA SQUAB, STUFFED SUR CANAPE
Hearts of Lettuce, Roquefort Dressing
Cream Cheese
Pineapple Cheese
fresh strawberry ice cream
Assorted cakes
Demi Tasse
G. H. Mumm's Extra Dry
Krug Private Cuvee