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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Hotel duPont

December 9, 1914

On this menu 19 dishes

Huitres de Cape Cod Cocktail
Bortch Imperial
Coeur de Celeri
Olives
Amandes salees
Filet de Bass de Mer a la Meuniere
Concombre en surprise
Tournedos de Boeuf a la Parmentiere
Fond d'Artichaud et Cepes a la Bordelaise
Sorbet au Fruit Defendu
Poussin dessosse a la Perigord
Coeur de Laitue a la Russe
Ananas voile a l'Orientale
Petit Fours
CAFE
Martini Cocktails
Gravse - Cruse et Fils Freres
G. H. Mumm Extra Dry
Cigares et Cigarettes