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 Capitol

April 27, 1940

On this menu 14 dishes

Coupe of Fresh Fruits, Florida
Chilled Celery Hearts
Olives Verte
Salted Nuts
Puree Mongole Julienne, Au Croutons
Half Broiled Spring Chicken, Nature
Currant Jelly
Macedoine of Garden Vegetables
Rolls and butter
Coffee
Petit Fours
Tri-color Ice Cream
Potatoes Rissolees
Combination Salade Dressing Francaise