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

February 6, 1914

On this menu 19 dishes

Huitres Blue Point
Consomme d'oxtail au marsala
Celeri
Amandes salees
Olives
Supreme de bass raye venetienne
Medaillon de filet de boeuf a la moelle
La sauce bordelaise
Pommes Chateau
Haricots Verts Fines Herbes
Punch a la romaine
Chapon de Philadelphie au Cresson
Salade Parisienne
Mousse Glacee aux Fraises
Friandises
CAFE
Cigars
Cigarettes
Wines