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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Commonwealth Club

April 18, 1887

On this menu 22 dishes

BLUE POINTS
Consomme Colbert Royal
Filet of Turbot a la Treanor
Fricandeau of Veal
Kirsch punch
Roast Capon, Giblet Sauce
Diplomatic Pudding, Brandy Sauce
Neapolitan ice cream
Coffee
Cakes
Cheese
Fruit
Potatoes Parisienne
Puree of Asparagus
Maccaroni au gratin
GREEN PEAS, Lettuce
Niersteiner$0.50 – $1.00
Club Claret$0.65 – $1.25
Apollinaris$0.25 – $0.50
Perrier-Jouet Champagne$1.50 – $3.00
Pommery and Greno Champagne$1.75 – $3.50
Heidsieck$1.50 – $3.00