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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National Association Of Manufacturers Of The United States Of America

Country Club, Grosse Pointe, MI · June 5, 1901

On this menu 18 dishes

Little Neck clams
Radishes
Green Turtle aux Quenelles
Olives
SALTED ALMONDS
Broiled Whitefish Maitre d'Hotel, Sliced Cucumbers, Pommes Julienne
Sauterne B. & G. 1884
Broiled Spring Chicken, New Green Peas
G.H. Mumm's Extra Dry
Curacoa Punch
Tomato Farce, Mayonnaise
Sultana Roll
Gateaux Melange
Fromage
Biscuit
Mocha
Cigars
Cigarettes