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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Robert Treat Hotel

May 1, 1938

On this menu 13 dishes

ENDIVE AND BEET SALAD, FRENCH DRESSING
Frozen Log
Hearts of Celery
Ripe Olives
FRUIT SUPREME HAWAIIAN
Consomme Printaniere
Broiled Filet Mignon with Mushrooms
Asparagus Tips
Potatoes Macaire
Cakes
Demi-tasse
Rolls and butter
Queen olives