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

April 21, 1929

On this menu 14 dishes

Fruit Cocktail
Potage Dauphine
Celery
SALTED ALMONDS
Olives
Aiguillette of King Fish Bonne Femme
Broiled Fresh Mushrooms on Toast Colbert
Roast Squab Chicken a la Broche
SALAD VERTE A L'ESTRAGON
Frozen Nesselrode Pudding
Petit Fours
Demi-tasse
POTATO LORETTE
Green Peas Etuvee