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 Traymore

October 17, 1919

On this menu 14 dishes

Sterling Point Oyster Cocktail
Cream Beau Rivage aux Profiterolles
Heart of Celery
Green olives
SALTED ALMONDS
Fancy Maryland Chicken Casserole Traymore
Parisiennes Potatoes au Beurre Fin
California Peas a l'Etuvee
Salade My Fancy
Coupe Normande a la Vanille
Friandises
Demi Tasse
Cigars
Cigarettes