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 Astor

October 16, 1917

On this menu 20 dishes

Haut Barsac, 1909
Cape Cod Oysters
Clear Green Turtle [soup]
Olives
Celery
Radishes
SALTED ALMONDS
FILET OF KINGFISH, DUGLERE
Tomato Surprise
St. Julien, 1909
MIGNONS OF SPRING LAMB WITH FRESH MUSHROOMS
GREEN PEAS
SWEETBREADS WITH STRING BEANS GRATINE
Kirsch Sherbet
CHAMPAGNE
Breast of Guinea Chicken, Virginia
Chicory Salad
Fancy Ice Cream
Assorted cakes
Coffee