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 Pontchartrain

February 11, 1913

On this menu 23 dishes

Coffe
Coffee
toasted crackers
ROQUEFORT CHEESE
Brie cheese
Assorted cakes
Dinner Rolls
London Pudding, Sauce Marasquin
Hearts of Lettuce, French Dressing
CURRENT JELLY
Brussels Sprouts
Philadelphia Squab, farcie Sur Canape
Olives
Salted Nuts
Radishes
POTATOES HOLLANDAISE
Medaillon of Sole, Sauce Marguery
Essence of Tomato, en Tasse
Celery
Cotuits
G. H. Mumm's Extra Dry
B. & G. Sauterne
Martini Cocktails