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 25 dishes

French Onion
Sour Gherkins
Green Onions
Consomme in cup
Boiled Rock Cod, Egg Sauce
Saute of Lamb, Family Style, Baked Corn, Southern Style
Boiled Brisket of Beef, Horseradish Sauce
Boiled potatoes
Celery in cream
Steamed Rice
Cold Home Cured Corned Beef
Salami
Boneless Pigs' Feet
Head Cheese
Cold Smoked Ox Tongue
Cold Artichokes, Vinaigrette
Almond Cake
Pimento Cheese
Hot Coffee Rolls
Milk
Lemon Sherbet
Peaches in Syrup
Wheat Bread
Coffee
Tea