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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The Roosevelt

April 20, 1933

On this menu 13 dishes

Fruit Cocktail
CREAM VALENCIA
Celery
Radishes
Olives
FILET OF SOLE, BERCY
ROAST SPRING CHICKEN, AMERICAN DRESSING
String Beans
Potatoes Anna
Heart of Lettuce, French Dressing
Burnt Almond Ice Cream
Petits fours
Demi Tasse