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

March 1, 1919

On this menu 15 dishes

Cape Cod Mignonette
cream of tomato julienne
Celery
Salted Nuts
Olives
salad calve
Biscuit Tortoni
Petit Fours
Cafe noir
Potatoes Dauphine
filet of bass moina
Roast Philadelphia Capon
String Beans au Gratin
Carolina Perfecto Cigars
Natural Cigarettes