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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Ritz Carlton

October 14, 1926

On this menu 15 dishes

Supreme de Melon
Ox-Tail Parisienne
Olives
Amandes salees
Celeris
Filet de Bass Raye Bordelaise
Caneton Bigarade
Pate de Foie gras de Strasbourg
Coeur Flottant Merveilleux
CAFE
Riz Pilaw
Pommes croquettes
HARICOTS VERTS MAITRE D'HOTEL
Salade de Romaine
PANIER DE FRIANDISES