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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The Bancroft

July 4, 1914

On this menu 13 dishes

Medaillon Suedoise
Radishes
Olives
Celery
Salted Nuts
Consomme Double au Perles
Crab Meat a l'Oehlertine
Sorbet au Tangerine
Boneless Spring Chicken en Cocotte
Heart of Lettuce and Tomatoes
Fruitiere St. Jacques
Assorted cakes
Demi Tasse