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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The Biltmore

January 23, 1919

On this menu 25 dishes

Celery
Olives
Demi Tasse
SALTED ALMONDS
Fruit Cup Biltmore
Fresh Asparagus, Hollandaise Sauce
Breast of Guinea Hen Virginian
Consomme Florida
terrapin Maryland
Bombe Alexandra
Cakes
Oloroso
Graves 1911
Chas. Heidsieck "Extra Dry"
Piper Heidsick "Brut"
Lanson Champagne, Extra Quality 1906
Moet & Chandon Imperial Crown Brut
Moet & Chandon Dry Imperial 1906
Ruinart Champagne Extra Dry, England 1906
White Rock
Clysmic
Egyptian Deities
Fried hominy
Guava jelly
Salad Archiduc