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 Roosevelt

April 6, 1926

On this menu 14 dishes

Fresh Fruit, Supreme
Celery
Olives
Petite Marmite au Fromage
Filet of Striped Bass, Marguery
Whole Squab Chicken en Casserole au Sherry
French endive salad
Mousse Panache
Mignardises
Demi-tasse
Cigars
Cigarettes
Green peas, Country style
Potato Croquettes