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 Kaaterskill

June 25, 1913

On this menu 18 dishes

Little neck clam coctail
Clear Green Turtle en Tasse
Olives
SALTED ALMONDS
Lobster saute, Newburg
Mumms Extra Dry
Demi Tasse
Roquefort cheese saltine
Breast of chicken, Madelaine
Filet mignon, Hussard
Punch amontilado
Roast philadelphia squab sur canape
Lettuce and Tomatoes
French ice cream a la vanilla
Petit Fours
Kisses
Mocaroons
Moet and chandon very dry