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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The Commodore

February 18, 1925

On this menu 15 dishes

Shrimp Cocktail
CREAM DAUPHINE
Celery
SALTED ALMONDS
Olives
FILET OF LEMON SOLE AND CREVETTES
POTATO LORETTE
Mushrooms on toast
VERMONT TURKEY ROTI, SAGE DRESSING
Cranberry Sauce
String Beans, Fleurette
Heart of Lettuce, Russian Dressing
Fancy Form Ice Cream
Petit Fours
Cafe noir