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 Casey

May 6, 1913

On this menu 24 dishes

Clysmic
Little Neck cocktail
Radishes
Olives
Celery
Chicken gumbo
BROILED BLUEFISH-MAITRE DE HOTEL
Cucumbers
Pommes Windsor
NOISETTE OF SPRING LAMB - VICTOR HUGO
GREEN PEAS
Punch cardinal
Roast Spring Turkey
Cranberry Jelly
New asparagus
Mashed potatoes
Chiffonade Salad
TUTTI FRUTTI ICE CREAM
Assorted cakes
ROQUEFORT CHEESE
Toasted Saltines
Demi Tasse
Cigarettes
Cigars