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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Hotel Roosevelt

December 18, 1933

On this menu 10 dishes

Coupe of Fruit Melba
Potage Longchamps
Celery
Olives
FILET OF BOSTON SOLE, BERCY
Breast of Chicken, Colbert, Green Peas au Beurre, Parisienne Potatoes Rissolees
Romaine Salad, Fines Herbes
Buche Roosevelt
Petits fours
Demi-tasse