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 Traymore

April 24, 1920

On this menu 12 dishes

Supreme of Fresh Fruit Traymore
Cream Beau Rivage aux Profiterolles
Heart of Celery
Green olives
Aiguillette of Jersey Sole Florentine
Fancy Maryland Chicken Grand Mere
Creole salad
Coupe of California Pink Cherries Chantilly
Friandises
Demi Tasse
Cigars
Cigarettes