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 Hotel Commodore

November 18, 1931

On this menu 13 dishes

Coupe of Fruit, Florida
Potage Germiny, Paillette Palermitaine
Celery
Salted Nuts
Olives
Aiguilette of Sole Berchoux, Potato Marquise
Breast of Chicken Saute Katoff, Fresh Vegetables Jardiniere au Beurre
Salade Verte a l'Estragon
Biscuit Glace Vanilla
Petits fours
Demi-tasse
Cigars
Cigarettes