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 Biltmore

February 9, 1935

On this menu 12 dishes

Fruit Cocktail
Veloute Clairfontaine, Butter Crusts
Celery
SALTED ALMONDS
Olives
Swordfish Steak a l'Ancienne, Steamed Potatoes
Breast of Guinea Hen au Beurre Noisette
String Beans Chantilly
Salad Archiduc
Frozen Pear Cardinal
Cakes
Demi Tasse