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 Astor

November 16, 1939

On this menu 21 dishes

Hot and Cold Appetizers
Fruit Cup
Vegetable Soup
Celery
After Dinner Coffee
Assorted Pastries
American Pale Dry Sherry, Great Western
Frozen Delight Astor
Chateau Renault
Cook's Imperial Extra Dry
Sparkling Burgundy, Beaulieu
San Benito, Extra Dry
Terrapin Travers Island Style, Toasted Bread
Artichoke Bottoms New Amsterdam Style
Great Western, Brut Special
Gold Seal, New York State Special Dry
Breast of Guinea Hen in Jelly, Mixed Green Salad
California Burgundy, San Benito
Tenderloin of Beef, Truffle Sauce, Zephyr Potatoes, New peas
Olives
Cocktails