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 Ponchartrain

October 3, 1912

On this menu 26 dishes

Canape Pontchartrainia
Celery
Essence of Tomato, en Tasse
Medallion of Sole, Sauce Vin Blanc
Cucumbers
Olives
Salted Nuts
Radishes
Sweetbread pique, Crown Royale
French peas
Breast of Guinea Chicken, Virginia Ham
Corn Fritter
Endive a la Cadillaqua
London Pudding, Sherry Cream Sauce
Assorted cakes
Bon Bons
Imported and Domestic Cheeses
toasted crackers
Coffee
Cigars
Amorosa Dry 1868
Phillip Morris Cigarettes
Haut Sauternes 1903
Chateau Pontet Canet 1901
G.H. Mumm's Champagne
Apollinaris