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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Unknown restaurant

February 1, 1913

On this menu 25 dishes

Canape G. C. T.
Cape Cod Oyster Cocktail
Salted Nuts
Celery
Olives
Zeltinger
Veloutine of Capon Venitienne
Striped Bass Meuniere
Cucumbers
CHAMPAGNE
Duc de Montebello Brut, 1904
Pommery Brut
Saddle of Canada Mutton
New Carrots a la Vichy
Bermuda Potatoes Rissolees
Roast Royal Squab Stuffed
Endive and Beets
Petit Fours
Fancy Ices, N.Y. C.
Camembert
Roquefort
toasted crackers
Demi Tasse
Cigars
Cigarettes