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

Page 1
Page 2
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
Page 12
Page 13
Page 14
Page 15
Page 16
1 / 16

The Biltmore

September 30, 1921

On this menu 17 dishes

Honey Dew Melon frappe
Clear Green Turtle Westmoreland
Radishes
Celery
SALTED ALMONDS
Olives
Supreme of English Sole Dugleret
Kernel of Spring Lamb a la Chartre
String Beans au Gratin
Hazelnut Potatoes
Breast of Guinea Hen Virginian
Salad, Melrose
Pear Cardinal
Cakes
Demi Tasse
Cigars
Cigarettes