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

Page 1

The Concord

December 25, 1943

On this menu 20 dishes

Chilled Casaba Melon
Celery en Branche
Mixed Olives
Radishes
Cucumber Rings
CONSOMME ROYAL PRINTANIERE
CHICKEN BROTH NOODLES AND MONDEL
PICKLED BEEF TONGUE POLONAISE, PUREE OF PEAS
ROAST STUFFED MAPLE CREAST TURKEY, CHESTNUT DRESSING, GIBLET GRAVY
FRESH BRISKET OF BEEF JARDINIERE
BRAISED PARKER FARM PULLET
BOILED SPRING CHICKEN
COLASSAL ASPARAGUS
Candied Sweet Potatoes
Cranberry Sauce
ORANGE WATER ICES
Petit Fours
Assorted Fresh Fruit
ORANGE PEKOE TEA
Demi Tasse