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

Louis Martin's

January 1, 1912

On this menu 19 dishes

Cocktail
Blue Point Oysters
Assorted Hors d'Oeuvre
Cream Armenonville
Supreme of blue fish, mirabeau
Sauternes
Potatoes Persillade
Sirloin of Beef, Chasseur
Cauliflower au Gratin
Potatoes Fondantes
Mumm's Extra Dry
Broiled Spring Chicken
Salad
Biscuit Tortoni
Friandises
Fruits
Cigarettes
Coffee
Cigars