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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Commodore Hotel

November 29, 1940

On this menu 13 dishes

Supreme of Fruit Carmen
Hearts of Celery
Queen olives
Cream of tomato
Filet of Sole, Bonne Femme
POTATO LORETTE
Baked Halibut au Paprica
One-half Roast Spring Chicken Americaine
NEW PEAS PAYSANNE
Mixed Green Salad, French Dressing
Pave Glace Fraiselia
Petits fours
Demi-tasse