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 Pontchartrain

August 1, 1914

On this menu 30 dishes

Little Neck clams
Celery
Martini Cocktail
Essence of Tomato en Tasse
filet of kingfish, saute menniere
Roast squab chicken farcie, french style
Sauternes
G. H. Mumm's Extra Dry Champagne
Apollinaris
London Pudding, Sherry Cream Sauce
Assorted cakes
Bonbons
Imported Cheese
Dinner Rolls
Coffee
Cigarettes
Cigars
Epic wafers
Barton and Guestier
toasted crackers
Domestic Cheese
Saltine Wafers
Hearts of lettuce, red dressing
New Wax Beans
Green corn fritters
SALTED ALMONDS
Radishes
Ripe and Green Olives
Potatoes Laurette
Cucumbers, Sour Cream Dressing