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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The Biltmore

January 21, 1939

On this menu 15 dishes

Grapefruit and Orange Cup au Kirsch
Potage Boula
Celery
SALTED ALMONDS
Olives
Cassolette of Crabmeat, Florentine
Broiled Chateaubriand of Tenderloin of Beef
Fresh mushrooms
La Sauce Bearnaise
Fresh Garden Peas
Olivette Potatoes
Bird's Nest Salad
Madeleine Glace Biltmore
Cakes
Demi Tasse