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 16, 1920

On this menu 15 dishes

Supreme of Grapefruit Dubarry
Velonte of Green Peas St Cloud
Celery
Olives
Salted Nuts
Filet of Limande Saute Amandine
Philadelphia Chicken desosse a la Dwa
Baron of Spring Lamb a la Broche
Buche Glace Astor
Gourmandises
Cafe noir
Pommes de Terre Duchesse
Rizetto aux Petits Pois
Salade Tourangelle
Currant Jelly