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

Hotel Commodore

February 14, 1919

On this menu 13 dishes

Gibson Cocktail
oysters mignonette
Potage Freneuse
Celery
Olives
SALTED ALMONDS
filet of bass aux crevettes
bouchee of sweetbread toulouse
breast of guinea chicken aux muscats, String Beans Au Gratin
salad calve
biscuit violetta
Friandises
Cafe noir