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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Level Club

March 9, 1933

On this menu 12 dishes

Fresh Fruit Cocktail
Celery
Olives
Cream of Fresh Mushroom Soup
Filet of Sole-Saute
Half Roast Stuffed Spring Chicken
Candied Sweet Potatoes
Hearts of Lettuce
FRENCH DRESSING
Biscuit Tortoni
Petit Fours
Demi Tasse