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

November 30, 1900

On this menu 22 dishes

Hors d'Oeuvres
Saddle of Mutton Red Currant Jelly
Cucumbers
Potatoes
Roasted English Pheasants Truffled
Mayonnaise of Celery
Cape Cod Oysters half shell
Pate de Fois gras - a la gelee
Oyster crabs
club sherry
Dauphine Potatoes
Soufflee glace au Kirsh
Gateaux
Perrier Jouet Reserve
Sauce Hollandaise
Chicken Halibut
Green Turtle clear
Chateau Giscours 1881
CAFE
Liqueurs
Fonds d'artichauts Truffles
Irroy Brut 1884