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 Statler

December 3, 1953

On this menu 10 dishes

Fruit Cocktail Florida
Vegetable Soup a la Statler
Celery and Olives
Half Roast Spring Chicken
Potatoes Rissolee
Green Peas au beurre
Mixed Greens Salad Bowl
Bombe Cardinal Cherry Sauce
Petits fours
Demi Tasse