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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Ritz-Carlton

November 19, 1914

On this menu 18 dishes

Blue Points cocktail
Clear green turtle soup
Celery
Olives
Almonds
Kingfish Supreme Mariniere
Breast of chicken
Filet Mignon Forestiere
Milk Fed Guinea Hen
Salade Alma
Hot House Peach Melba
Friandises
Demi Tasse
G. H. Mumm's Cordial Rouge
Liqueurs
New peas
potatoes mascotte
Fresh mushrooms