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 Commodore

April 8, 1934

On this menu 15 dishes

ORANGE AND GRAPE FRUIT SUPREME
Gumbo Creole
Salted Nuts
Olives
Celery
FILET OF SOLE MONEGASQUE
POTATO LORETTE
Raspberry sherbet
ROAST BABY CHICKEN AMERICAINE
FRESH STRING BEANS AU GRATIN
SALAD VERTE A L'ESTRAGON
COURONNE OF CHESTNUTS CAPRICE
Illuminated Ice
Petit Fours
Demi Tasse