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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Chicago Yale Association

University Club, Chicago, IL · January 3, 1900

On this menu 17 dishes

Radishes
Celery
SALTED ALMONDS
Olives
BLUE POINTS
Consomme Printaniere
Paupiette of Black Bass
Fillet of Beef Larded, Fresh mushrooms, French peas
Roman Punch
Roast Quail, Fried Hominy, Currant Jelly
Nesselrode Pudding
Cake
Camembert
Brie
Crackers
Cigars
Coffee