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 Cape May

July 3, 1914

On this menu 20 dishes

Cocktails
Sauterne
Canape Romonoff
grape fruit cape may
Hearts of Celery
Salted Nuts
Queen olives
aux turbigu
crab emat margarette, croustade regence
carre of lamb, bourgeoise with vegetables, sorbet benedict
G. H. Mumm & Co.'s Extra Dry
breast of guinea hen with virginia ham, salad andalouse
Rouquefort Cheese
Edam Cheese
Glace Praline
Petit Fours
Apollinaris
Demi Tasse
Cigars
Cigarettes