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 New Yorker

November 25, 1937

On this menu 43 dishes

Bluepoint Oyster Cocktail
Thanksgiving Dinner$2.25
Fresh crabmeat cocktail
Mixed melon supreme
Canape of imported sardines
Baked grapefruit
Celery
Mixed Olives
Preserves
Salted Nuts
Radishes
Chicken Gumbo Creole
Cream of fresh mushrooms
Stuffed lobster, Cardinal
Rack of lamb in casserole, Parisienne
Heart of beef tenderloin, sauce Bordelaise
Roast young Vermont turkey with chestnut dressing and cranberry sauce
Boston gosling with baked apple
New peas
Brussels Sprouts
Broccoli
Buttered string beans
Puree of Yellow Squash
Candied Yams
Whipped Potatoes
Baked Potato
Lemon Sherbet
SALAD NEW YORKER
sweet cider
Pumpkin Pie
Mince Pie
Apple Pie
Plum Pudding, Brandy Sauce
ASSORTED CHEESE WITH WAFERS
THANKSGIVING ICE CREAM
Apples
Grapes
Nuts
Raisins
Figs
Dates
After-Dinner Mints
Coffee