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 Commodore

May 23, 1921

On this menu 15 dishes

Coupe of Fruit Florida
Green Turtle Soup aux Quenelles
Celery
Olives
SALTED ALMONDS
Filet of Striped Bass Normande
Medaillon of Sweet Bread and Virginia Ham Ideal
Breast of Chicken Colbert
Salad Alexandra
Bombe Arlequin, Sauce Melba
Mignardises
Mocha
New Asparagus Tips au Gratin
Grilled fresh mushrooms
Potatoe Lorette