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 Vancouver

January 1, 1937

On this menu 31 dishes

Toasted Tangerine Nut Muffins and Preserves. Checker Board Cake. Tea or Coffee. Assorted Petits Fours0.35 C$
Fruit Cup Grenadine. Fancy Chicken Sandwiches. Checker Board Cake. Tea or Coffee0.50 C$
Dry Toast0.10 C$
Buttered toast0.10 C$
Cinnamon Toast0.15 C$
Toasted Sultana Tea Cakes and Preserves0.15 C$
Hot Tangerine Nut Muffins and Jam0.15 C$
Pot of Tea0.15 C$
Coffee0.15 C$
Certified Milk0.15 C$
Iced tea0.15 C$
Hot Chocolate0.20 C$
Chicken Sandwich0.30 C$
Tomato and Lettuce sandwich0.20 C$
Ham Sandwich0.20 C$
Tongue Sandwich0.20 C$
Assorted Fancy Sandwiches0.25 C$
Fruit salad0.40 C$
COMBINATION SALAD0.35 C$
Heart of Lettuce Salad, Russian Dressing0.35 C$
Thin Whole Wheat Bread Buttered served with above Salad Orders
FRENCH ICE CREAM0.25 C$
Sherbets0.20 C$
Meringue Glace0.30 C$
Coupe St. Jacques0.30 C$
Parfait Rainbow0.35 C$
Assorted cakes0.15 C$
Lady fingers0.15 C$
Fruit cakes0.20 C$
Sponge Cake0.20 C$
Macaroons0.20 C$