The Menu Museum
DecadesRestaurantsDishesRandom menu

Hotel Astor

Date
1932-05-04
Restaurant
Hotel Astor
Physical description
29x22cm folded; 29x44cm open

Pages

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

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

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.