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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Hotel Savoy

February 1, 1913

On this menu 24 dishes

Blue Point Oyster Cocktail
Olives
SALTED ALMONDS
Celery
Chicken Gumbo, Creole
PLANKED WEAKFISH, VENITIENNE
Cucumbers
Potatoes Persillade
Irish Bacon and Spinach
Potatoes Rissolees
ASPARAGUS, SAUCE HOLLANDAISE
Sorbet Romaine
Roast Stuffed Squab Chicken Au Jus
SALADE ALEXANDRA
plombiere glacee aux fruits
Petits fours
Cheese and Crackers
Fruits
Cafe noir
MUMM'S EXTRA DRY, A LA CARTE
WATER - WHITE ROCK
CIGARS - PERFECTOS
Pall Mall Cigarettes
La Marquise Cigarettes