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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The Biltmore

December 16, 1917

On this menu 44 dishes

Lynnhavens$0.50
Seatags$0.55
BLUE POINTS$0.40
Cocktail Sauce$0.10
Robbin Islands$0.45
Little Necks$0.40
Cotuits$0.45
Smith Islands$0.50
Cape Cods$0.45
Cherrystones$0.40
Lobster Cocktail$1.00
Crab Flake Cocktail$0.70
Russian caviar$1.90
Celery$0.40
Grape fruit, Supreme$0.85
Special hors d'oeuvre$0.75
SALTED ALMONDS$0.35
Melon, Supreme$0.85
California olives$0.30
Spanish olives$0.30
Canape of anchovy$0.60
Smoked Salmon$0.55
Chow-chow$0.20
Carciofini$0.55
Consomme Plumerey$0.35
Green turtle [soup] Amontillado$0.85
Cream of Chicken [soup], Queen Style$0.40
Small marmite$0.55
Beef or chicken consomme$0.45
[Soup] St. Germain$0.45
Gumbo$0.50
Tomato [soup]$0.45
Soup Julienne$0.45
Consomme Bellevue$0.50
Madrilene$0.45
Boiled pompano, Nantua sauce$0.80
Timbale of lobster, Joinville$0.80
Scallops and frogs' legs, Poulette$0.90
Supreme of striped bass, Dieppoise$0.75
Terrapin (any style)$2.10
Filet of kingfish sauté, Alliance$0.80
Mixed sea food fry, tartar sauce$0.75
Broiled smelts, ravigote butter$0.70
Crab Meat, Mornay$0.80