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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Unknown restaurant

November 7, 1914

On this menu 28 dishes

Cocktail
Hors d'oeuvres varies
Mixed Olives
Celery
SALTED ALMONDS
GREEN TURTLE QUENELLES
Sauterne
Lobster Thermidor
Potatoes Julienne
Burgandy
SADDLE OF BABY LAMB, FRESH MINT
ASPERGES BEURRE FONDU
HARICOTS VERTS
CHAMPAGNE
Supreme of Mallard Duck
Currant Jelly
POMMES DOUCES GRILLEES
Roederer
SALADE COEUR DE LETTUE ET TOMATES
Cafe Parfait
Petit Fours
Mignardises
BAR LE DUC AND GERVAIS
toasted crackers
Coffee
Liqueurs
Cigars
Cigarettes