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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New York Association Of Oberlin Alumni

April 27, 1900

On this menu 17 dishes

Little Neck clams
Potage gumbo, Printanier
Olives
Celeri
Radis
Amandes
Aiguillettes de sole au vin blanc
Concombres
Filet de boeuf, Jardiniere
Asperges, Hollandaise
Sorbet
Pigeonneau roti
Salade
Glace fantaisie
Gateaux
Fromage
CAFE