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 4, 1921

On this menu 24 dishes

Canape Mirabeau
Consomme in cup
BEEF BROTH WITH BARLEY
Ripe Olives
Radishes
Boiled salmon, shrimp sauce
Chicken with Sweet breads, a la King
Calf's Brains, Au Beurre Noir
Prime Ribs of Beef, au jus
Mashed potatoes
New peas
Asparagus, drawn butter
Hearts of Lettuce, French Dressing
Royal Ice Cream
BANANA PUDDING
Apples
Sierra cheese
ASSORTED CAKE
Oranges
St Johnsbury Crackers
Wheat Bread
Coffee
Tea
Milk