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, 1931

On this menu 14 dishes

Coupe Florida
Croute au Pot Espagnole
Celery
Olives
Supreme of Sea Bass au vin Blanc
Bouchee of Mushrooms Sauce Perigueux
Roast Rhode Island Turkey, Chestnut Dressing
Buche Pralinee
Petits fours
Demi Tasse
Potatoes Hollondaise
Salade Panachee
String beans in butter
Cranberry Sauce