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

February 24, 1914

On this menu 21 dishes

Cape Cods
CREAM OF TOMATO WITH CHICKEN
Olives
Celery
Radishes
SALTED ALMONDS
SUPREMEM OF SOLE, FRIT SAUCE REMOLADE
Potatoes Parisienne
SWEETBREADS GRATINE A LA REINE
Filets Mignons de Boeuf, Princesse
Petits pois au beurre
Champignons Frais
Sorbet au Kirsch
G.H. Mumm & Co.'s Cordon Rouge a la carte
G.H. Mumm & Co.'s Extra Dry
Roast red leg partridge, currant jelly
SALADE DE SAISON
Petits fours
Fancy Ices
Fruits assortis
Cafe noir