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

Hotel Imperial

November 13, 1912

On this menu 17 dishes

Oysters
Hatch's Salto Nuts
Consomme en Tasse
Sea bass saute, Meuniere
Half a Broiled Chicken
GREEN PEAS
Potatoes Parisienne
SALADE DE SAISON
Ice cream
Cake
Demi-tasse
White Rock Waters$0.15 – $0.40
Cresta Blanca Still
Cresta Blanca Sparkling
Mumm's Champagne$2.25 – $4.50
Gold Seal Champagne$1.25 – $2.50
Hoyo de Monterey Cigars$0.25