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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Ritz Carlton Hotel

April 12, 1913

On this menu 14 dishes

Huitres Cape Cod
Creme Marie Stuart
Truites de Riviere Doria
Suprème de Volailles aux Fines herbes
Veloute Favorite
Sorbet au Clicquot Rosè
Selle d'Agneau a la Broche
Petit Pois Nouveau au Beure
Pommes Vendome
Asperges Verte Glacés
Coeur Walkyrie
Friandises
Café
G H Mumm & Co's Selected Brut