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 13, 1933

On this menu 20 dishes

Eggs Ravigote
Crab Flakes Cocktail, Russian Dressing
Potage Basque
Consomme Celestine
Scrambled Eggs with Sausage
Chicken Pot Pie, Pierre
Prime Ribs of Beef, Spinach Provençale
Bread and Butter Pudding
Curry of lamb a l'indienne
Vanilla ice cream
Assorted Fruit Tarts
Veal Cutlet Parisienne, String Beans in Butter
Chicken Liver au Madere with Mushrooms
Chiffonnade Salade
Deep Dish Rhubarb Pie
Broiled English Mutton Chop, Vert Pré
Tea
Milk
Coffee
Chocolate