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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Hamilton Club

May 9, 1901

On this menu 16 dishes

Anchovies
Niersteiner
Clear green turtle
Cream of Watercress Soup
Olives
Radishes
SALTED ALMONDS
Mountain Blue Trout, au bleu, Cucumbers
Tenderloin of Beef, De Barry
Mumm Extra Dry
Asparagus Hollandaise
Chateau Pontet Canet
Philadelphia Squab au Cresson, Lettuce and Tomato Salad
Biscuit Tortoni
Cheese
Coffee