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 Taft

June 21, 1921

On this menu 10 dishes

Grape Fruit Maraschino
Radishes
Olives
Cream of New Asparagus
Whole Roast Squab Chicken, New peas, FRIED POTATOES COUNTRY STYLE
Hearts of Lettuce, Russian Dressing
Biscuit Tortoni
Petit Fours
Demi Tasse
fruit punch