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 29, 1913

On this menu 16 dishes

Cape Cods
Velouté of Mallard Duck, Bordelaise
Olives
Celery
Salted Nuts
Lake Champlain Ice Fish au beurre Noisette
Potatoes Fondantes
Sweetbreads gratinés aux Champignons frais
Asperges a la Polonaise
Laubenheimer
Sorbet au Prunelle
Roast Guinea Chicken with Virginia Ham
Mayonnaise of Celery and Apples
Plombiere aux Fruits
Petits fours
Cafe noir