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 New Yorker

February 25, 1932

On this menu 10 dishes

Coupe Florida
Croute au Pot Espagnole
Celery
Olives
Supreme of Sea Bass Au Vin Blanc, Potatoes Hollandaise
Roast Rhode Island Turkey, Chestnut Dressing, Cranberry Sauce, String Beans in Butter
Salad Panachee
Buche Pralinee
Petits fours
Demi Tasse