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

The Commodore Hotel

May 16, 1933

On this menu 23 dishes

Supreme of Grapefruit and Orange Florida
Sea food cocktail
Assorted relishes
Tomato Juice Cocktail
Potage Germiny
Croute-au-pot soup
Celery
Olives
Poached Fresh Mackerel, Lobster Sauce
Roast Loin of Spring Lamb, Mint Sauce
Mousse of Virginia Ham, Florentine
Broiled Sweetbread on Toast, Colbert
Half Squab Chicken Saute, Fines Herbes
Cauliflower au Gratin
Potato Macaire
Stuffed Tomato
Boiled potato
Heart of Romaine, French Dressing
Frozen Pave Nesselrode
Orange
Assorted Pie
Assorted Cheese with Crackers
Coffee