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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Ritz Carlton New York

January 16, 1913

On this menu 24 dishes

DELICES RUSSES
Tortue verte
BASS RAYE DUGLERE
SUPREME DE VOLAILLE SEVILLE, VELOUTE DUCHESSE
BARON DE PAUILLAC A LA BROCHE, TOMATES FARCIES, POMMES BYRON
ASPERGES VERTES FROIDES
PAILLETTES AU FROMAGE
SOUFFLE GLACE A LA RITZ
BON-BONS
Friandises
CAFE
DELICES RUSSES
Tortue verte
BASS RAYE DUGLERE
Supreme De Volaille Seville
Veloute Duchesse
Baron De Pauillac A La Broche
Tomates Farcies
Pommes Byron
ASPERGES VERTES FROIDES
PAILLETTES AU FROMAGE
SOUFFLE GLACE A LA RITZ
BON-BONS
Friandises