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

Page 1

Hotel Pierre

May 3, 1933

On this menu 11 dishes

Little Neck Clams, Cocktail
Flan aux Champignons
Veloute Argenteuil
Boneless Squab Chicken, Piemontaise, String Beans au Gratin
Salad -- Rachel
Omelette Stephanie
Apricot, Sauce au Kirsch
Pain de Genes
Demi-tasse
Thick Mock Turtle, Amontillado
Bluefish Veronique