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 Biltmore

February 16, 1939

On this menu 11 dishes

Fruit Cup Favorite
Consomme Royal
Demi Tasse
Celery
Olives
Cakes
Supreme of Sole, Bonnefemme, Potatoes Persillees
Melba Sauce
Pave Glace Tricolore
Archiduc Salad
Breast of Chicken Saute a la Polonaise, Fresh Garden Peas