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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Duff's

April 15, 1940

On this menu 11 dishes

Coupe of Pineapple, Orange and Grapefruit
Celery Hearts
Assorted Olives
Cream of tomato
BONELESS SQUAB CHICKEN
Wild Rice Croquette
Windsor Potatoes
Romaine Hearts, Beets and Egg Salad, Lemon dressing
Biscuit Tortoni
Petits fours glaces
Coffee