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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The Ten Eyck

January 23, 1913

On this menu 24 dishes

Bluepoints
Consomme Madrilene
Vino de Pasto
Celery
Salted Nuts
Olives
Nesselrode Pudding
Cafe noir
Apollinaris
Chateau Dillon
Filet of Chicken Halibut, Joinville
Tenderloin of Beef with Mushrooms
Pommes Paille
California Asparagus Hollandaise
Roman Punch
Moet & Chandon White Seal
G. H. Mumm & Co. Extra Dry
Roost Squab Chicken sur canape
Assorted cakes
Salade Albany
ROQUEFORT CHEESE
toasted crackers
Cigarettes
Cigars