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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Carlton Hotel

December 27, 1937

On this menu 8 dishes

Huitres
Saumon fume
Grape fruit
Rossolnick Clair
Mousseline de Sole Cambaceres
Supreme de Volaille Marechale, Puree de Celeris, Pommes Noisette, Salade Alice
Bombe Nesselrode
Friandises