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
Page 2
1 / 2

Hotel Sherman

October 5, 1912

On this menu 15 dishes

Hors d'Oeuvre Parisienne
Celery
Olives
SALTED ALMONDS
Essence of Tomato, en Tasse
Supreme of Striped Bass, Normande, Potatoes Persillade
Breast of Mallard Duch, Cumberland, Fried Hominy, Guava Jelly
Caprice Salad
Biscuit Glace Nesselrode, Mignardises
CAFE
Graacher, 1904
G.H. Mumm, Extra Dry
Apollinaris
Cigars
Cigarettes