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 Mc Alpin

May 24, 1933

On this menu 12 dishes

Coupe of Fruit
Filet of Sole, Duglere
Salad Niçoise
Buche McAlpin
Sauce Melba
Petit Fours
Demi Tasse
Celery
Radishes
Olives
Petite Marmite, Henry IV
Broiled spring chicken with fresh mushrooms, green peas etuvee, Potatoes Parisienne