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
Page 9
Page 10
Page 11
Page 12
1 / 12

Yale University

April 11, 1913

On this menu 24 dishes

Cocktail
Grape Fruit with Maraschino
Mock Turtle
SALTED ALMONDS
Radishes
Olives
Filet of sole
Julienne potatoes
Tenderloin of Beef, Larded, with Mushrooms
Candied Sweet Potatoes
Frozen Punch
Roast Breast of Chicken, Currant Jelly
Water Cress
Fruit Salad in Shells
Vanilla ice cream
Fresh Strawberries
Assorted cakes
Edam Cheese
Toasted Saltines
Demi Tasse
Moet & Chandon White Seal Champagne Very Dry
Phillip Morris Cigarettes
Appolinares
Cigars