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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Leathersellers' Hall

January 29, 1913

On this menu 27 dishes

Capon a la Regence Salade
Saddle Mutton
Sorbet St. Charles
Gonzalez' Old Portugal
Oysters
Turtle Soup
Clear Turtle
Soles valois
Smelts au gratin
Punch
Sweetbread Cutlets and Tongue
Perigord Sauce.
Dessert
Ham and spinach
Fillets Wild Duck and Oranges.
Hockheimer
Scharzberger
Amontillado Sherry
Clicquot Champagne, 1906
Deutz Gelderman, 1904
Heidsieck Dry Monopole, 1906
La Rose Claret, 1899
French Pastry
Iced Pudding
Corbeilles en Surprise
Grande Chartreuse
Pudding a la Ritz