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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Hotel Commodore

February 6, 1943

On this menu 10 dishes

Gumbo Creole
Philadelphia Capon Stuffed a l'Americaine, Giblet Sauce, New String Beans and Lima Beans Mixed
Fruit Coupe Supreme
Filet de Halibut Cancalaise, Bermuda Potato Persille
Chiffonade Salad
Bombe Commodore
Petit Fours
Demi-tasse
Cigars and Cigarettes
Perrier Water