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

Hotel Martinique

February 20, 1913

On this menu 17 dishes

Coffee
Assorted cakes
Biscuit Tortoni
Cigars
Mixed Salad
Roast Stuffed Royal Squab
G. H. Mumm
Macedoine of Vegetables
Caisette of Sweetbread, Montglas
Potatoes Persillade
Filet of Sole au Vin Blanc
Sauterne
Celery
Olives
Radishes
Cream of Peas, St. Germain
Oyster cocktail