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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Dixie Flagler

January 1, 1943

On this menu 38 dishes

Broiled Lake Superior Whitefish, Hotelier$0.90
Fricassee of Chicken, Noodles$1.00
Roast Ham, Yorkshire Sauce$1.15
Potatoes Delmonico
green beans
Assorted Bread
Dessert Pears
Fresh Baked Pie
Domestic Blue Cheese
Crackers
Coffee
Tea
Milk
Tomato Juice$0.15
Vegetable Juice$0.15
Celery Hearts$0.20
Celery and Olives$0.20
Spring Vegetable$0.20
Coffee$0.15 – $0.25
Tea$0.20
Individual Milk$0.10
Cocoa$0.25
Ice cream$0.20
Fruit Jello$0.20
Domestic Blue Cheese$0.35
Rolls or Muffins$0.10
Toast, Whole Wheat, Rye or White$0.15
Grapefruit salad$0.25
Chicken Salad with Egg$0.50
Lettuce and Tomato$0.25
GREEN PEAS$0.20
Stewed Corn$0.20
Potatoes Lyonnaise$0.20
Potatoes Hashed en Cream$0.20
Fried egg$0.25
Ham$0.25
AMERICAN CHEESE$0.25
Chicken$0.55