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

Souper de Luxe

February 1, 1913

On this menu 10 dishes

Bayou cook oysters in cocktail
Celery
Ripe Olives
Salted Pecans
Casserolettes of scallops, mornay
Cold eguillettes of mallard duck, bigarade
Lettuce and alligator pear salad
St. Charles Parfait
Assorted cakes
Demi Tasse de Cafe