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 Ahwahnee

April 17, 1949

On this menu 27 dishes

Chilled grapefruit juice Supreme
Indian Relish
Young Onions
Red Radishes
Ripe Olives
Chicken broth with egg noodles
Fried abalone steak, Tartar sauce, Julienne potatoes
Easter bunny saute, milk gravy and corn fritters
Roast leg of spring lamb, Ahwahnee dressing
Mint Jelly
Chef's Special salad bowl with turkey and ham
Leaf Spinach
Cut corn O'Brien
Baked Potato
Hot Cross Buns
Chickory and tomato salad
FRENCH DRESSING
Vanilla Cup Custard
Blackberry deep dish pie
Orange sherbet with cookies
Bananas
Coffee
Tea
Milk
Buttermilk
Hot Chocolate
Thousand Island Dressing