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

January 29, 1924

On this menu 12 dishes

Grapefruit
Potage Dauphine
Celery
Olives
Filet of Sea Bass Normande
Squab Chicken Roti a la Broche
Vanilla ice cream
Cake
Coffee
Potato Hollandaise
Heart of lettuce fines herbes
Green Peas Etuvee