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 Breevort

May 19, 1913

On this menu 18 dishes

Clovisses de Little Neck
Crème de volaille Emely
Pamplemousse au Maraschino
Filet de Kingfish a la meunière
Pommes au Beurre
Champignons frais sous cloche
Mignon de beuf Bernard
Asperges Sauce Mousseline
Pigeonneaux en casserole
Salade Coeur de laitue chiffonade
Bombe Ollive
Petits fours
Fruits et Fromages assortis
Cafe special
Cocktail
Dry Monopole
Liqueurs
Cigars