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
Page 2
1 / 2

Café Safran

March 13, 1913

On this menu 24 dishes

Cream of celery, Princesse
Consomme, egg drop
North Carolina Shad, Maitre d'Hotel
Broiled bluefish
Sea Bass Saute au Beurre Noisette
Chicken Giblets, German Style with Rice
Frankfurters
Roast Loin of Fresh Pork
Fricassee of Lamb
Roast Philadelphia Capon Farcie
Calf's brains au beurre noir
Fresh Beef Tongue, Raisin Sauce, Sultana Roast Beef
OYSTERS ON HALF SHELL
String Beans
GREEN PEAS
Sauerkraut
Mashed or boiled potatoes
Apple Strudel
French Pastry
Assorted Pies
CAMEMBERT CHEESE
ROQUEFORT CHEESE
Cream Cheese
Coffee