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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Beverly Hills Hotel

On this menu 9 dishes

Navy Grog - a great favorite - blend of fine rums and tropical fruits$1.85
Planters Punch - a tropical tradition from the Caribbean Islands$1.75
Pineapple pepe - Hawaiian favorite of light bacardi rums and fruit nectars$1.90
Fog Cutter - Nectar of fruits, rums and liqueurs. Tall and frosty.$1.85
Banana cow - Creamy blend of sun ripened bananas, liqueurs and amber rum$1.75
London sour - Of all Scotch Sours, this Jamaican recipe is the most refreshing$1.80
Mai Tai - South Sea Islanders say this drink is the best - and it is.$1.85
Scorpion - A gardenia floating on a delectable Tahitian blend of light rums$1.75
Coffee grog - Hot coffee, strong rums in a flaming combination. A great nightcap.$1.65