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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Princeton University

April 19, 1932

On this menu 11 dishes

CAVIAR AND TOMATO ON TOAST
Celery
Olives
Consomme en Tasse
BROILED MACKEREL, JULIENNE POTATOES
BROILED SPRING CHICKEN, BUTTER SAUCE, FRESH PEAS
Hearts of Lettuce, Roquefort Dressing, TOASTED DAINTIES
Parkerhouse Rolls
STRAWBERRY ICE CREAM
ICED CAKES
Demi-tasse