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

Page 1

Phoenix Hotel

January 1, 1913

On this menu 14 dishes

Blue Points on half shell
SALTED ALMONDS
Celery branches
Queen olives
strained chicken gumbo en tasse
patties of fresh crab meat newburg
Chicken a la King on Toast
French Peas en Croustade
Fruit salad
Turkish Coffee
Mumm's Extra Dry Champagne
Roquefort and Toasted Water Crackers
Apollinaris
Mapeline Mousese and Macaroons