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

Page 1

Myrtle Bank Hotel

August 10, 1941

On this menu 31 dishes

Tomato Juice Cocktail
Loganberry Juice
Sweet mixed pickles
Milk
Cocoa
Spring Onions
O'Brien Potatoes
Lobster Cutlets & Chips
Chicken with rice soup
Season Fruits
Jellied Essence of Tomato
Iced tea
Grilled Sirloin Steak, Asparagus Tips
Coffee
Daisy Cheese
Roast Pork, Apple Sauce
English Cheddar cheese
Shirred Eggs a l' Opera
Apricot Mould
Beet & Cucumber Salad
Braised Cabbage
Ice Cream deLuxe
Steamed Breadfruit
Rice & Peas
Boston Cream Cake Glace
york ham
Bologna Sausages
Roast Lamb
Ox Tongue
Potato salad
Escovitched Fish