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 17, 1925

On this menu 15 dishes

TARTELETTE, COLUMKILLE
CONSOMME DOUBLE VIEILLE TARA
Celery
Salted Nuts
Olives
BLACK DIAMOND TERRAPIN, BALTIMORE
ESCALOPE OF SWEETBREADS SAUTE KILDARE, Fresh Stringbeans Panaches, Inishcarra
MARQUISE EMMET
LIMERICK BACON, Smothered Green Kale, Glendalough, Boiled Rosscarbery Potatoes
BROILED SPRING CHICKEN, LONDONDERRY
PAVEE GLACE ERIN
FIGUES TYRONE
GOURMANDISES KINSALE
Cafe Dhuv
Heart of Romaine Killarney, Orange and Grape Fruit Salad, tralee