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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
Page 17
Page 18
Page 19
Page 20
Page 21
Page 22
Page 23
Page 24
Page 25
Page 26
Page 27
Page 28
Page 29
Page 30
Page 31
Page 32
Page 33
1 / 33

Hotel Astor

May 4, 1932

On this menu 22 dishes

Aspic of Seafood, Astor
Essence of Bortsch, Varsovie
Celery
Salted Nuts
Olives
Supreme of Sea Bass, Excelsior
Roast Contre-filet of Beef, Chasseur
Broiled Royal Squab, Dixie
Hearts of Lettuce Fines Herbes
Buche Glace Washington
Moka
White Rock Mineral Water
Cigarettes
Cigars
White Rock Ginger Ale
Cucumbers and tomatoes, Poulette
FRESH MUSHROOM SAUCE
Asparagus au beurre
Candied Yams
Currant Jelly
Roquefort
Gateau Anniversaire