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 25 dishes

California Fruit Cup
Tomato juice cocktail Supreme
Celery Hearts
ROSE RADISHES
Stuffed olives
Mixed Sweet Pickles
Cream of tomato soup au Riz
Consomme double en tasse
Montain brook trout saute, hazelnut butter, Saratoga chips
Stuffed boneless squab a la Ahwahnee
Broiled filet Mignon, Bearnaise sauce
Welsh rabbit with rasher of bacon
Fresh Lima Beans
Demi French Fried Potatoes
Asparagus tips with Hollandaise sauce
Assorted hot dinner rolls
Romaine and avocado salad
FRENCH DRESSING
Blackbottom cream pie
Compote of Peaches
Old Fashioned Strawberry Short Cake
Pineapple sundae with petits fours
Liederkranz cheese with toasted Cross crackers
Demi Tasse
Roquefort Dressing