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 Sherman

March 17, 1913

On this menu 17 dishes

Fancy canapes suedoise
Celery
SALTED ALMONDS
Olives
Consomme Beatrice
New Potatoes Persillade
Darne of Lake Superior trout au champagne
Philadelphia capon, roti a la broche
String beans in butter
Waldorf Salad
Biscuit glace neapolitan
Assorted cakes
Cheese and Crackers
CAFE
Martini Cocktail
Moselle Wine
G H Mumm's champagne