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

Page 1

The Grossinger Hotel & Country Club

August 5, 1945

On this menu 22 dishes

Chilled California Melon
Carrot Sticks
New Dill Pickles
Colossal Ripe Olives
Garden Radishes
Hearts of Celery
Consomme Egg Barley
OLD FASHIONED VEGETABLE SOUP
Bouillon en Tasse
Chili Con Carne, Mexican
Roast Vermont Turkey, Cranberry Sauce
Selected Shoulder of Milk Fed Veal, Glace
Stuffed Roast Half Spring Chicken
Boiled Yearling Fowl en Pot, Bourgeoise
Victory Garden Dinner
JUMBO ASPARAGUS
Southern Sweet Potatoes
Fresh Fruit Sherbet
Vienna Almond Crescent
Mixed Nuts in Shell
Demi Tasse
Tea