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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Bismarck Hotel

September 29, 1941

On this menu 21 dishes

Hors-d'oeuvre varies
Bisque of Lobster, Bismarck
Hearts of Celery
Salted Nuts
Mixed Olives
Cocktails
Cresta Blanca Burgundy Souvenir Wine
Roast Sirloin of Beef, Bouquetiere, Mushroom Sauce, Rissole Potato
Salad Bowl with French Dressing
Cook's Imperial Extra Dry
Baked Alaska, Lumineux
Palm Leaves
Mints
Demi Tasse
Nuyens Cordials
Creme de Menthe
Apricot Liqueur
Triple Sec
Michelob
Catto's Gold Label Scotch Whiskey
Cheese Tartlettes