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 Savoy

February 25, 1913

On this menu 19 dishes

Cape Cod Oyster Cocktail
Celery
Olives
SALTED ALMONDS
Jarret of Beef, L'Ecossaise
Aiguillettes of Sole, Chevaliere
POTATOES DUCHESSE
Cucumbers
Filet Mignon, Baron Brisse
Stuffed Tomatoes, Piemontaise
String Beans au Beurre
Potatoes Rissolees
Sorbet Benedictine
Roast Stuffed Squab Chicken Au Jus
Salade Gourmet
plombiere glacee aux fruits
Fruits
CAFE
Petits fours