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
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
1 / 8

Hotel Earlington

March 29, 1913

On this menu 19 dishes

Blue Point Oysters
Hors d'Oeuvres
Radishes
Olives
Celery
Consomme in cup
Sauterne
Filet of sole a la mouquin
POTATOES DUCHESSE
Coffee
Cakes
FRENCH ICE CREAM
Chiffonnad salad
Noisette of lamb a la colbeu
String beans au beum
Cranberry Sauce
Claret
Vermont turkey stuffed au jus
G H Mumm & Co, Extra Dry