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

June 21, 1949

On this menu 25 dishes

Half grapefruit a la Dubonnet
Tomato juice cocktail Supreme
Crisp Celery
ROSE RADISHES
Dill pickle slices
Green olives
Cream of Chicken a la Reine
Consomme double en tasse
Medaillon of salmon, egg sauce, Parisienne potatoes
Fried half spring chicken, milk gravy, corn fritters
Baked Premium ham, Hawaiian with candied yams
Broiled prime top sirloin steak, Bordelaise sauce
Spanish omelet
Green sugar peas
Corn on the cob
Au Gratin Potatoes
Assorted hot dinner rolls
Cucumber and Tomato Salad
French or Roquefort dressing
Chocolate whip cream roll
Peach sundae, petits fours
Banana Cream Pie
Compote of Pears
Hickory smoked cheese with toasted Cross crackers
Demi Tasse