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

Page 1

Souper de Luxe

February 3, 1913

On this menu 8 dishes

Hearts of Celery
SALTED ALMONDS
Strained Chicken Gumbo in Cup
Broiled Oysters on Toast
Cold Supreme of Turkey, Jeannette, Russian Salad
Biscuit Glace, Limousine
Petits fours
Demi Tasse de Cafe