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 Astor

February 13, 1933

On this menu 10 dishes

Coupe of Fruit, Rafraichi
Consomme double, Ecossaisse
Celery
Olives
Broiled Spring Chicken, Parmentier, Potatoes, Rissolees, Fresh Vegetables, Jardiniere
Bouquet of Asparagus Tips, Monaco
Pave Glace, Menier, Vanilla Sauce
Petits fours
Demi Tasse
OUR SIXTY-THIRD BIRTHDAY CAKE