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 Sherman

April 17, 1913

On this menu 21 dishes

Buffet Russe
Cotuit oyster cocktail
Celery
Olives
SALTED ALMONDS
Bortsch en Tasse
Broiled Whitefish, Maitre d'Hotel
Potatoes Julienne
Sweetbread, Royale
French Peas aux Laitues
Punch Benedictine
Breast of Scotch Grouse, Polonaise
Endive and Grape Fruit Salad
Roquefort and Camembert Cheese
toasted crackers
CAFE
Bronx Cocktail
Cordon Rouge
Clysmic
Cigars
Cigarettes