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 Commodore

April 26, 1940

On this menu 12 dishes

Supreme of Fruit Carmen
Queen olives
Hearts of Celery
Demi-tasse
Potage fermiere
Petit Fours
Hearts of Lettuce, Russian Dressing
Bombe Glace Commodore
Aiguillette of Sea Bass, Monegasque
New String Beans au Beurre
POTATO LORETTE
One-Half Roast Spring Chicken, Americaine