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

Page 1
Page 2
Page 3
Page 4
1 / 4

The Biltmore

December 20, 1917

On this menu 24 dishes

Rayfish with black butter$0.55
Frogs' legs saute, persillade$0.90
Broiled bluefish, horseradish sauce$0.65
Crab meat in shell, Mornay$0.70
Stuffed lobster, Boston style$0.65
Breaded kingfish, Antonelli$0.65
Smelts saute, Doria$0.65
Fried Perch, Remoulade sauce$0.45
Apple Dumpling, Hard Sauce$0.30
Caramel cream$0.25
Boston Cream Pie$0.25
Pumpkin Pie$0.25
Parfait Nougatine$0.45
Lynnhavens$0.45
Seatags$0.50
BLUE POINTS$0.35
Cocktail Sauce$0.10
Robbin Islands$0.40
Cape Cods$0.40
Smith Islands$0.45
Cotuits$0.40
Little Necks$0.35
Cherrystones$0.40
Lobster Cocktail$0.90