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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Waldorf Astoria

October 6, 1937

On this menu 28 dishes

Boula Boula Gratine
Hearts of Celery
Ripe Olives
Green olives
Dauphine Potatoes
New Peas French Style
AUTUMN SALAD
FRENCH DRESSING
Chocolate Leaves
Mints
Petits fours
Demi Tasse
Dry Martini
Manhattan
Bacardi
Highballs
Chateau Lafaurie Peyraguey, 1922
Pommard, Epenots, 1926
Paupiettes of English Sole Bonne Femme
Fleurons Dores
Large Filet Mignon Henri IV
Bearnaise Sauce
Crown of Vanilla Ice Cream Decorated with Raspberry Ice
Fresh Fruits au Kirsch
Brandy
Special Selected Canapes Russe with Fresh Molassol Caviar
Dainty Hot Appetizers
Benedictine