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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Hutchins Hotel

April 6, 1913

On this menu 16 dishes

Con-somme
Ripes Olives
Con-sombres
Salted Pecans
Tenderloin of Trout, Tarter Sauce
Pears a la Conde
Fried Spring Chicken, Maryland
Tomato Salad
Congealed Confection
Cake
Swiss cheese
Demi-tasse
Conchas
Saratoga Chips
Mashed potatoes
New peas