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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Round Table Club

May 4, 1900

On this menu 23 dishes

Little Neck clams
Fried Soft-Shell Crabs
Asparagus Sauce Hollandaise
Roast Racks Spring Lamb Mint Sauce
Cauliflower au Gratin
Potatoes
GREEN PEAS
Virginia Ham
Romain Salad
Petit four
Vol au Vent of Sweetbread Toulouse
Roast Philadelphia Capon
CAMEMBERT CHEESE
Biscuit Glace
Cucumbers
CAFE
Calfs Head Clear
club sherry
Perrier Jouet Reserve
Irroy Brut 1889
Chateau Lafite 1878
ROQUEFORT CHEESE
Liqueurs