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

Grand Ballroom

April 24, 1944

On this menu 6 dishes

Consomme Petite Fermiere
Hearts of Celery
Ripe and Green Olives
BREAST OF CHICKEN VIRGINIA, Potatoes au Gratin, New Stringbeans
FROZEN SOUFFLE ALASKA
Demi Tasse