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 Biltmore

April 27, 1940

On this menu 17 dishes

Fruit Cup Favorite
Potage Parisienne
Celery
Olives
Aiguillette of Striped Bass Italienne
Pommes Persillees
Demi Tasse
Fresh Garden Peas Paysanne
Boned Squab Chicken en Cocotte a la Seres
Cakes
Aymonier
Graves Superieur 1928
Manhattan
Martini
Sauce Fraisette
Bombe Irlandaise
Bird's Nest Salad