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 Biltmore

January 16, 1914

On this menu 19 dishes

Parisian buffet
Grape fruit with Shohola maraschino
Consomme oxtail with Marsala wine
Celery
Olives
SALTED ALMONDS
Supreme of soles "Polignac"
Sweetbread Patti "Montglass"
Tenderloin of beef "Tony"
Sweet Potatoes, Southern Style
Stringbeans, fine herbs
orange sherbet
Breast of Guinea Hen, Richard
Blooming Grove salad
Mince Pie
Demi-tasse
Moet & Chandon, White Seal very dry
Moet & Chandon, Imperial Crown Brut Cuvee A A
Sun Ray Water, sparkling