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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Guildhall

November 9, 1914

On this menu 31 dishes

Turtle
Clear Turtle
Fried fillets of soles
Tartare Sauce
Mutton cutlets royale
Baron of Beef
Casserole of pheasant
Smoked Tongue
Orange Jelly
Charlotte Russe
Creams
Bavarois
Meringues
Maids of Honour
Petits Gateaux
Ices
Dessert
Sherry
Amontillado
CHAMPAGNE
Clicquot, 1906
Bollinger, 1906
Roederer, 1906
Wines
Claret
La Rose, 1899
PORT
Gonzalez' Old Portugal
Brandy
Denis Mounié, 1865
Schweppes' Malvern and soda waters