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 Rennert

April 8, 1913

On this menu 29 dishes

Cherrystones
Chicken-Gumbo in Cups
Celery
Olives
Salted Nuts
Radishes
Sweetbread Pate-Truffle
Petit pois
Sauterne
Martini
Sherry
NEW POTATOES
Breast of Spring Chicken Supreme
Fresh asparagus
Maraschino Punch
Mumm's Extra Dry
Sweet Potatoes
Royal Jack Snipe
Smithfield ham
Hearts of Lettuce
FRENCH DRESSING
Ices Fancy Forms
ASSORTED CAKE
Roquefort
toasted crackers
Cigars
Coffee
Cigarettes
Clysmic