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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Statler Hotel

April 29, 1948

On this menu 16 dishes

Fancy Fruit Supreme
Potage Statler
Au Crouton
Hearts of Celery
Ripe Olives
Radishes
Grilled Filet Mignon Bordelaise
Broccoli Polonaise
Dauphine Potatoes
COMBINATION SALAD
FRENCH DRESSING
Toasted Trisquits
Bombe Fantaisie
Sauce Sabayon
Petits fours
Demitasse