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
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
1 / 8

The Commodore Hotel

May 13, 1933

On this menu 13 dishes

Coupe of Fruite Sultane
Potage St. Germain
Celery
Salted Nuts
Olives
Filet of Sole Portugaise
Potatoe Lorette
Chiffonade Salad
Demi-tasse
New Peas and Carrots Paysanne
Roast Squab Chicken a la Broche
Bombe Tricolour
Petit Fours