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

May 1, 1919

On this menu 14 dishes

Cherry Stone Clams
Neapolitan ice cream
Potage St. Marceau
Celery
Salted Nuts
Olives
Aiguillette of Striped Bass Joinville
POTATO LORETTE
Squab Chicken a l'Estragon
Peas and Lettuce
Grape Fruit Salad aux noix
Petits fours
Cafe noir
White Rock