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 Chelsea

July 9, 1912

On this menu 17 dishes

MOOR Cocktail
Dehydrated Sweet Relish
Dredged Olives
Sliced Cucumbers à la Mud
Cream of HACKENSACK Corn, MEADOW Style
"SUN DRIED" Spanish Mackerel, ALPHANO Style
Minced marsh hen a la Kleinstueck
Drained green peas
Muck coffee
Pumpernickel briquettes
Bog potatoes
Hot air toasts
Producer gas demi tasse a la mond
Mascerated salad, litter style
Air dried crackers
Canadian rack spring lamb, peat mull sauce
Fertilizer self propelled cheese