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 Marseilles

March 1, 1913

On this menu 29 dishes

"Hydroplane" Oysters [oysters on half shell]
"Gray Hare" Soup [Cream of Lettuce aux Croutons Souffle]
Cylinder Celery
"Red Streak" Radishes
Gasoline Olives
"Yenoor" of Chicken Halibut
"Snapshot" Potatoes
"Whippet" Sauce
Boiled Chicken Halibut, Sauce Mouseline
Parisienne Potatoes
Deidesheimer Fr. Krotes
Neuchatel Blanc 1911
"Maseba" Sweetbreads--Patty a la "Almel"
Sweetbreads Patty a la Reine
Sorbet-- "Hudson River Motor Boat Club"
"Alex" Tenderloin of "Simpson" Beef
Muffler Sauce
Anchor Potatoes
Tenderloin of Beef Pique, Mushroom Sauce
Mumm's Extra Dry
"Ex-Commodore" Salad [Romaine Salad]
"Tireless" Cheese
"Und" Burnt Bearings
Camembert Cheese and Crackers
White Rock
Back fire Cigars
"Pall Mall" Exhaust Cigarettes
Carbon Coffee
Cafe Speciale