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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The Commodore Hotel

May 13, 1931

On this menu 12 dishes

Demi Tasse
Petit Fours
Vanilla ice cream
Hearts of Lettuce Russian Dressing
String Beans au Gratin
Broiled Saddle of Lamb Persillee
Potato Marquise
AIGUILLETTE OF SEA BASS MONEGASQUE
Olives
Celery
Potage Lizon
Coupe of Fruit Lolla