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 Biltmore

May 23, 1925

On this menu 12 dishes

Fruit Cocktail
Veloute of Asparagus
Filet of Sole Portuguese, Steamed Potatoes
Celery
SALTED ALMONDS
Olives
Roast Long Island Duck with Dressing, Apple Sauce, String Beans Au Gratin
Salad Caprice
Biscuit Tortoni
Cakes
Demi Tasse
White Rock