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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
1 / 8

The Biltmore

October 23, 1926

On this menu 14 dishes

Grapefruit Supreme
Bisque of Terrapin Biltmore
Celery
SALTED ALMONDS
Olives
Aiguillette of Kingfish Ileana
Breast of Guinea Hen Virginia
Half Alligator Pear
Biscuit Glace Queen Marie
Cakes
Demi-tasse
New Lima Beans
Broiled Sweet Potatoes
FRENCH DRESSING