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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Waldorf Astoria

November 12, 1953

On this menu 14 dishes

SUPREME OF FRUIT LUCULLUS
Petite Marmite Henri IV
Hearts of Celery
Ripe and Green Olives
SALTED ALMONDS AND NUTS
BAKED FILET OF SOLE CREOLE
PRIME RIBS OF "BLUE RIBBON" BEEF CHASSEUR
SPEARS OF ASPARAGUS MIMOSA
Pommes Rissoles
AUTUMN SALAD
FROZEN SOUFFLE ALASKA
BRANDIED NECTARINES FLAMBE
Petits fours
Demi Tasse