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

February 18, 1939

On this menu 15 dishes

coupe of fruit fraisette
Petite Marmite Bearnaise
Celery
Olives
filet of gray sole, marguery
shrimps and oysters
Boiled Irish Bacon
smothered green kale
Boiled Bermuda Potato
broiled spring chicken, maitre d'hotel
fresh string beans, panaches
Salad Mimosa
bombe st. patrick
Petits fours
Moka