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 Roosevelt

March 19, 1931

On this menu 13 dishes

Feuille Suedoise
Potage Longchamps
Celery
Salted Nuts
Olives
FILET OF SOLE, BERCY
Breast of Chicken, Virginia
String Beans au Gratin
Bermuda Potatoes Rissoles
Romaine Salad, Pierrette
Bombe Nelusko
Petits fours
Demi Tasse