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 Astor

July 7, 1931

On this menu 12 dishes

Coupe of Melon Valencia
Petite Marmite Vintimille
Celery
Salted Nuts
Olives
Supreme of Salmon Renaissance, Tartar Sauce, Cucumbers Norvegienne
Saddle of Spring Lamb au Romarin, Vegetables Jardiniere, Potatoes Rissolees
Broiled Boned Spring Chicken, Maitre d'Hotel, Heart of Lettuce, Fines Herbes
BOMBE FRASCATI
Petits fours
Friandises
Moka