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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Jefferson Hotel

January 21, 1913

On this menu 26 dishes

CANAPE ASSORTIS.
Martini
Apollinaris
Salade Ninon
Wild plum jelly
Sorbet Parfait Amour
Asparagus Hollandaise
Cucumbers
terrapin Maryland
Essence of chicken aux perles
Celery
SALTED ALMONDS
Olives
Radishes
Cape Cods
Paupiette of black bass normande
Chateau Talbot 1896
Potatoes fondante
Breast of Guinea fowl broiled on toast with bacon
Fancy Ices
Petit Fours
Cheese
Coffee
Cigars
Liqueurs
G H Mumm & Co's Cordon Rouge