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

Mayflower Hotels

August 16, 1941

On this menu 46 dishes

Tomato Juice
Honey Dew Melon
Crabmeat Cocktail
Celery
Olives
Petite Marmite, Henry IV
Consomme Andalouse
Cold Tomato Bouillon
Broiled striped bass, maitre d'hotel
Roast Long Island Duckling, Apple Sauce
Filet Mignon, Mushroom Sauce
Ham Slice with Pineapple, Glace
Cold York Ham
Cold tongue
Cold Salami
Cold roast beef
Cold Corned Beef
Cold sliced turkey
Cauliflower, Saute
Parsley Potatoes
Fresh String Beans
Minute Potatoes
Lettuce and Tomato Salad, Roquefort Dressing
Romaine and Orange Salad, French Dressing
Apple Pie
Custard
Fresh Stewed Peaches
Raspberry sherbet
Peach Ambrosia Pie
Pound Cake a la Mode
Brownies
Macaroons
Maple Nut Sundae
Chocolate Ice Cream
Vanilla ice cream
Peach Ice Cream
Grapes
Pears
Swiss Cheese and crackers
Camenbert Cheese and Crackers
Blue Argentine Cheese and Crackers
American Cheese and Crackers
Coffee
Tea
Milk
Buttermilk