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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American Medical Editors' Association

University Cluyb, Boston, MA · June 4, 1906

On this menu 25 dishes

Canape Lorenzo
Little Neck clams
Consomme Princesse
Sauterne, Spear N.J. Wine Co.
Boiled Kennebec Salmon Hollandaise
Cucumbers
Apollinaris
Saddle of Spring Lamb, Mint Sauce
POTATO CROQUETTE
Fresh asparagus
Burgundy, Spear N.J. Wine Co.
Broiled Squab on Toast
Potatoes Julienne
Currant Jelly
Lettuce and Tomato Salad
Moet & Chandon White Seal Champagne Vintage 1900
Ices
Charlotte Russe
Cakes
Fruit
Cheese
toasted crackers
Coffee
Cigars
Cigarettes