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 Walson

February 6, 1913

On this menu 24 dishes

Cambridge Coves
Martini
Radishes
Olives
Celery
Cream of Asparagus aux Quenelles
SALTED ALMONDS
Sauterne
Sea Bass, Saute Meuniere
Potatoes Parisienne
Filet Mignon Financiere
GREEN PEAS
Cigarettes
Sorbet Benedictine
Roast Squab Chicken, Farcie
G.H. Mumm's Extra Dry
Chiffonade Salad
Ice Cream in Fancy Forms
Assorted cakes
ROQUEFORT CHEESE
CAMEMBERT CHEESE
Crackers
Coffee
Cigars