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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Hotel Sherman

August 15, 1912

On this menu 18 dishes

Hors d'Oeuvre, Parisienne
Radishes
Olives
SALTED ALMONDS
Essence of Celery in Cup
Supreme of Lake Superior Trout, Bonnefemme
Potatoes Persillade
Broiled Milk Fed Spring Chicken au Cresson
String Beans au Beurre
Chiffonade Salad
Biscuit Glace Tutti Frutti
Assorted cakes
CAFE
Martini Cocktail
Ruedesheimer, 1904
G.H. Mumm's Extra Dry
Corina Cigars
Condax Cigarettes