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 Biltmore Hotel

April 25, 1928

On this menu 14 dishes

Sterling Point Oysters
Clear Green Turtle Westmoreland
Celery
SALTED ALMONDS
Olives
Filet of Sea Bass au Gratin
Mousse of Virginia Ham Kossuth
Creamed Spinach
Breast of Guinea Hen Saute with Mushrooms
Salad Palm Beach
Nerone Praline
Sauce Fraisette
Cakes
Demi Tasse