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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The Biltmore

February 22, 1926

On this menu 11 dishes

Fruit Cocktail
Petite Marmite Riche
Celery
SALTED ALMONDS
Olives
Filet of Limande, Duglere, Hazelnut Potatoes Persillees
Broiled Breast of Chicken, Maitre d'Hotel, String Beans au Gratin
Salad Caprice
Souffle Beatrice
Cakes
Demitasse