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
1 / 7

Hotel Astor

February 18, 1921

On this menu 17 dishes

Cape Cod Oysters
Veloute of Game with Barley
Celery
Olives
Salted Nuts
Ice Fish saute Amandine Van Dyke, Pommes de Terre
Smoked Leg of Agnus subrumus, Japanese Crounes au veloute
Canadian Lepus Anus Pie
South American Bonasa umbellus roti Genievre, Linge Berry Sauce
Chicory Escarole Field Salad, Cream Dressing a'la Dyer
Bouche glace
Annis Cakes
Cafe noir
California Pine Nuts (Pinones)
Canadian Maple Sugar
Drinks
Smokes