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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The Mayflower Hotel

March 23, 1946

On this menu 13 dishes

Essence of Tomato
Celery
Olives
Carrots
Widmer's Rhine Wine
Baked Half Chicken
New peas
Parsley Potatoes
Beaurose, bv
Mixed green salad with sweetened vinegar dressing
Melon, Grapefruit, pineapple and Orange Coupe
Oatmeal Molasses Cookies
Demi Tasse