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 Pierre

September 5, 1941

On this menu 20 dishes

Frivolites Parisienne, Chaudes et Froides
Honey Dew Melon Frappe au Porto
Clear green turtle Amontillado
Ripe Olives
Hearts of Celery
SALTED ALMONDS
Paupiette of Lemon Sole Bonne Femme
Clove Valley Pheasant Supreme
Condiments a L'Anglaise
Riz Sauvage Aux Raisins
Haricots Verts Rissolees Au Beurre
Heart of Romaine with Avocadoes
Paillettes Au Paprika
Bombe Vanille Sure Socle Aux Cerises Jubilee
Flambees Au Cognac
Mignardises
Moka de Princes
Mints
Green olives
Salted Pecans