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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Oak Bluffs Club

Buffalo, NY · August 30, 1890

On this menu 18 dishes

Little Neck clams, half shell
Celery
Olives
Consomme en Tasse
Filet de Boeuf, pique
Jambon a la Gelee
Langue de Boeuf, a la l'ecarlate
Mayonnaise de volaille
Mayonnaise d'Homard
Caviar Sandwiches
Anchovy Sandwiches
Mendiants
Cafe noir
Cakes
Fromages
Ice cream
Fruit
G H Mumm's Extra Dry