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 Commodore

May 1, 1928

On this menu 18 dishes

Coupe Lolla
Potage Dauphine Camelia
Celery
Salted Nuts
Olives
Filet of Lemon Sole Bonne Femme
Potato Fondante
Noisette of Lamb Persillee
Veloute Spinach
Squab Chicken Roti a la Broche
Green Peas Etuvee
Salad Verte French Style
Bombe Regency
Friandises
Mocha
Cigars
Cigarettes
Mineral Water