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

April 11, 1920

On this menu 12 dishes

Grape fruit
Potage a la Lorraine
Olives
Celery
Filled Fish
Roast Capon with Cress-Carrots-Peas
Salad
Tomato with Russian Dressing
Souffle
Fancy Cakes
Demi Tasse
Horse radish sauce