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

January 27, 1913

On this menu 17 dishes

Cape Cod Oysters
Green turtle soup a l'anglaise
Olives
Celery
Radishes
SALTED ALMONDS
Supreme of Striped Bass a l'Orly, Potatoes en Croquettes
Noisettes of Lamb a l'Astor, Laitues braises, Haricots Verts
Virginia Ham au Champagne, Epinards a la Creme
SORBET A LA ROMAINE
Philadelphia Squab roti au Cresson, Salade Encarole
Pouding Marie Louise
Friandises
Fruits assortis
Cafe noir
G. H. Mumm & Co's Extra Dry Champagne
G. H. MUMM & CO'S SELECTED BRUT CHAMPAGNE