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

El Tovar

May 5, 1921

On this menu 24 dishes

smoked salmon on toast
Puree of Split pea
Consomme in cup
Green olives
Radishes
Broiled Barracuda, Anchovy Butter
Pork Chops Saute, Country Gravy
Creamed Sweetbreads in Ramekins
Roast Watertown Goose with Dressing, Apple Sauce
Mashed potatoes
Baked Hubbard Squash
Asparagus, drawn butter
Lettuce and Tomato, French Dressing
NEW YORK ICE CREAM
Farena Pudding
Apples
ASSORTED CAKE
Bananas
St Johnsbury Crackers
Sierra cheese
Wheat Bread
Coffee
Tea
Milk