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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Firenze

August 30, 1927

On this menu 48 dishes

Cocoanut Lemon Layer Cake
WASHINGTON CREAM PIE
Burnt Almond Ice Cream
Curry of Veal with Rice
Cantaloupe
SALTED ALMONDS
Celery
Olives
Onion au gratin soup
Jellied Bouillon
Consomme
Fried Spring Chicken
Baked Striped Bass
Roast Top Sirloin, French Fried Onions
Broiled Chicken
Fried Filet of Sole, Sauce Tartare
Broccoli Parmesan
Waffles
Julienne Carrots
CORN IN CREAM
Mashed Sweet Potato
Anna Potato
Heart of Lettuce, French Fruit Dressing
Deep Dish Fresh Peach Pie
Blackberries & Cream
Iced tea
Demi-tasse
Onion au gratin soup
Jellied Bouillon
Consomme
Broiled Chicken
Baked Striped Bass
Roast Top Sirloin, French Fried Onions
Curry of Veal with Rice
Fried Filet of Sole, Sauce Tartare
Broccoli Parmesan
Julienne Carrots
Mashed Sweet Potato
Anna Potato
Heart of Lettuce, French Fruit Dressing
Waffles
Cocoanut Lemon Layer Cake
Deep Dish Fresh Peach Pie
WASHINGTON CREAM PIE
Burnt Almond Ice Cream
Demi-tasse
White Wine Cup$0.80 – $1.50
Claret Cup$0.75 – $1.25