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

Hotel La Salle

February 26, 1920

On this menu 11 dishes

Supreme of Fresh Fruit Cocktail
Cream of Celery Soup aux Croutons
Olives
Radishes
Celery
Grilled English Mutton Chop, Combination, Green Peas Valiere, French Fried Potatoes
Romaine and Grape-fruit Salad, French Dressing
Banana Glace Jack Frost
Assorted cakes
Demi-tasse
Apple Cider