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

Hotel Seneca

September 28, 1914

On this menu 21 dishes

Fried Perch in butter, Tartare Sauce
Filet of Sole, Normande
Boiled Brisquet of Corned Beef and Cabbage
Chicken Croquette, New Lima Beans and Mashed Sweet Potato
Veal Saute, Marengo
ROAST LOIN OF PORK, APPLE SAUCE
Spring turkey, cranberry sauce
Boiled potato
Mashed Potato
Roast Beef, Asparagus Tips Salad
Rolly Polly Pudding
Blackberry Pie
Coffee
Tea
Milk
Raspberry Ice Cream
Buttermilk
Iced tea
Iced coffee
Clear Ox-Tail, Chiffonnade
Puree of Lentils with Frankfurter