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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Biltmore Bowl

April 19, 1939

On this menu 12 dishes

Cocktails
Guasti Sauterne
Orange, Grapefruit and Tangerine Supreme, Grand Marnier
Hearts of California Celery
Colossal Olives
Consomme Double, Ramona
Fillets of Bass, Restaurateur
Spring Chicken Saute, Biltmore
Los Angeles Salad
Coupé President a la Roy W. Cooley
Petits fours
Demi Tasse