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 La Salle

September 14, 1914

On this menu 21 dishes

Cotuit cocktail
Cream, Marie Louise
Mixed Olives
Celery
SALTED ALMONDS
Brook Trout au Bleu
Potatoes Court-bouillon
Ris-de-Veau Pique, on Toast
Green Peas au beurre
Punch Royal Scotland
Supreme of Guinea-hean en Casserole, Bourgoise
Salad a la Spring
Bombe Glace Surprise
Petit Fours
Bar-le-Duc and Gervais
toasted crackers
Cafe noir
Bronx Cocktail
Chateau de Curson (Calvet)
Mumm's Cordon Rouge
Cigars