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

April 5, 1913

On this menu 11 dishes

Blue Point Oyster Cocktail
Olives Celery Salted Almonds (served with St. Emilion)
Oxtail Soup En Hochepot
Croustades of Fresh Mushrooms, Chantilly (served with Winniger)
Boiled Striped Bass, Sauce Mousseline, Cucumbers, Potatoes Naturel (served with G.H. Mumm & Co. Extra Dry)
Rack of Lamb, Renaissance; Carrots and Peas, Panachee; Potatoes Rissolees (served with Apollinaris)
ASPARAGUS, SAUCE HOLLANDAISE
Cardinal Punch (served with Melachrino and Cigarettes)
Roast Stuffed Squab Chicken Au Jus; Salade Bouquetiere
plombiere glacee aux fruits
Petit Fours, Fruits, Cheese and Crackers, Cafe Noir (served with Fonseca, Cigars)