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 Bossert

February 3, 1913

On this menu 19 dishes

Buffet Russe
Grapefruit Maraschino
Cream of Chicken a la Reine
Celery
Radishes
Olives
Almonds
Boiled Kennebec Salmon, Sauce Riche
Potatoes Persilade
sweetbreads braise en case, with mushrooms
French peas
potatoes lullus
Punch Romaine
Asparagus Hollandaise
broiled squab chicken on toast au cresson
salad bossert
Fancy Ice Cream
Assorted cakes
Demi-tasse