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

The Bancroft

September 12, 1914

On this menu 15 dishes

Oyster cocktail
Hors d'Oeuvre Francaise
Bronx Cocktail
Celery
Olives
SALTED ALMONDS
Sauterne
Creme of Lettuce au Guenelles
Tourban of Sea Bass Florentine
Potatoes Noisette
Broiled Spring Chicken au Cresson
Salad Bancroft
Glace de Fantaisie
ASSORTED CAKE
Moka