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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Hotel Astor

February 20, 1920

On this menu 12 dishes

Cape Cod Oysters
Consomme Double Brunoise with Barley
Olives
Radishes
Supreme of Flounder Gastronome
Bermuda Potatoes Fondante
Philadelphia Capon Desosse en Casserole IV Saison
Legumes Baries
Salade Frisette Salamande
Timbale Glace Montreuil
Cafe noir
Gourmandises