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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St Johns Old Bachelors' Association

June 5, 1901

On this menu 14 dishes

Little Neck clams
Radishs
Olives
Cream of asparagus
Filet of Sole au Vin Blanc
Sirloin of Beef, Larded, Sheridan
Alumni Punch
Cocote of Chicken Manlius
Lettuce and Tomato Salad
Glaces
Cake
Cheese
Crackers
Coffee