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 Lafayette

February 5, 1913

On this menu 21 dishes

BLUE POINTS
Knob Celery
Olives
Cream of celery
Filet of Sole, Lobster Sauce
Croustade of Chicken a la Reine
Spaghetti Italienne
Grouse, Currant Jelly
Spanish Mackerel, Maitre D'Hotel
PUNCH AU RHUM
Swiss
Roquefort
Fruits
Demi Tasse
Apollinaris
Cocktail
White Wine, Bordeaux
Doctor's Special
Pall Mall Cigarettes
Cigars
Red wine, Bordeaux