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

November 22, 1929

On this menu 17 dishes

Coupe of Fruit Cardinal
Clear Green Turtle, Key West
Olives
Salted Nuts
Celery
Supreme of Turbot, a la Scott
Imperial Sweetbreads, Armenonville
Broiled Young Chicken Forestiere
Salade Clementine
Gateau Glace Egyptienne
Petits fours
Friandises
Moka
Paillettes Au Paprika
Asparagus Tips Polonaise
Candied Yams
Fresh Mushrooms Saute