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 Victoria

March 4, 1931

On this menu 24 dishes

GRAPE FRUIT AU KIRSCH
Varietes de Hors d'OEuvre
Tortue Verte au Porto
Creme Ecossaise
Supreme de Sole Washington
Carre d'Agneau Dorset Sarlardaise
Caneton Poele Normande
Souffle Glace Benedictine
Frivolities
Dessert
CAFE
Gonzalez Byass (Royal Pale Sherry)
Chateau Pontet Canet 1918
Chateau Haut-Brion
Ernest Irroy 1920
Pol Roget 1921
Graham's 1908 Port
Grande Fine Champagne 1865 (de la Maison)
La Corona Chicas
Cigarettes
Salade francaise
Pommes Nouvelles Chateau
Petits Pois de Nice a la Menthe
Caviar Frais du Volga