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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Ten Eyck Hotel

February 1, 1913

On this menu 20 dishes

Celery
Canape, Ten Eyck
Cotuits
Potage, Edward VII
SALTED ALMONDS
Pimolas
Lobster Thermidor
Filet of Beef, Renaissance
Pommes Rissolees
Glace Praline
Petits fours
Cigarettes
Cigars
Apollinaris
Sorbet Yvette
G H Mumm & Co Extra Dry
Salade endive and romaine
Roast squab guinea au cresson
Cocktails
Cafe noir