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

March 6, 1920

On this menu 19 dishes

Cape Cod Oysters
Veloute de Volaille Printaniere
Olives
Salted Nuts
Celery
Filet of Pompano saute Fines Herbes
Supreme of Guinea Hen Pique a l'Ideal
Baron of Spring Lamb a la Broche
Buche Glace Astor
Gourmandises
Cafe noir
fruit punch
White Rock
Cigarettes
Cigars
Bermuda Potatoes Fondante
Green Peas a l'Etuvee
Mint Jelly
Hearts of lettuce Elizabeth