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 Savoy

February 11, 1921

On this menu 16 dishes

Blue Point Oyster Cocktail
Olives
SALTED ALMONDS
Celery
Chicken Okra a la Creole
Reindeer au Stefansson
French Peas Francais
Potatoes Parisienne
Supreme of Chicken
Salade Savoy
FRENCH ICE CREAM
Petits fours
Cafe noir
Cigarettes
Cigars
White Rock