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 6, 1940

On this menu 17 dishes

Cape Cod Oyster Cocktail
Cream Mulligatawny a l'Indienne
Celery
SALTED ALMONDS
Olives
Olives
Filet of Kingfish, Dugleret
Broiled Heart of Tenderloin of Beef with Fresh Mushrooms
Sauce Bearnaise
Hazelnut Potatoes Rissolees
Brussels Sprouts
Archiduc Salad
Pave Glace Praline, Fraisette
Cakes
Demi Tasse
Cigars
Cigarettes