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 Adolphus Hotel

October 27, 1914

On this menu 17 dishes

ROYAL BELUGA CAVIAR, SUR SOCLE. BLINIS DE SAZARIN
Rossington Cocktails
CONSOMME AU NIDS D'HIRONDELLES. PAILLETTES TOSCANE
Pedro Domecq 1882
RISSOLEES DEMIDOFF
Johannisberg 1898
FILET DE BASS, CHAMBORD. CONCOMBRES PRESSE
SELLE D'AGNEAU, SALVANDI. POINTES D'ASPERGES
Cordon Rouge 1900
SORBET HELENE
ROYAL JUMBO SQUABES, ROTI, AU CRESSON. SALADE ALEXANDRA
Liqueurs
Souffle au chocolat
Cigars
PECHES MARQUISE. MIGNARDISES
Cafe noir
Cigarettes