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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The New York Farmers

Metropolitan Club · January 15, 1907

On this menu 27 dishes

Fresh Caviar
Cape Cod Oysters
Crab Gumbo
Celery
Olives
Radishes
Almonds
Aiguillette of L I Striped Bass au vin blanc and oyster crabs
Tomates en Surprise
Filet of Beef Larded, fresh mushroom sauce
Virginia Ham Braise, au Madere
Spinach
Roast Phila Capon, Stuffed with chestnuts
Small Sausages
Hot mince pie
Sweet Potatoes Souffles
CAMEMBERT CHEESE
Lettuce Salad
Fruit
Ice cream
Cakes
Coffee
Royalty Amontillado Sherry
Macedoine
Krug, 1892
Chateau Latour, 1868
Brillat Savarin