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

Page 1
Page 2
Page 3
Page 4
1 / 4

Mr. John Morgan

Catholic Club, Banquet Hall, NY · June 6, 1901

On this menu 19 dishes

Little Neck clams
Sherry
Olives
Chicken a la Reine
SALTED ALMONDS
Celery
Long Island Brook Trout Menniere, Cucumbers, Potatoes
Fancy Ices
Cake
Coffee
White Rock
Cheese
Claret
FILET MIGNON CHENON
Broiled Spring Duckling, Julienne Potatoes, Asparagus Holland
Romaine Salad
G. H. Mumm's Extra Dry
Sauterne
Cigars