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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CARLTON CLUB

Carleton Club · February 21, 1898

On this menu 29 dishes

Blue Point Oysters
Bisque of Lobster
Croustade of fresh mushrooms
Celery
Olives
SALTED ALMONDS
Striped Bass a la Chambord
Cucumbers
Radishes
Bermuda potatoes
Tenderloin of Beef larded Jardiniere
Asparagus Hollandaise
Coffee
Sorbet Carleton
Terrapine a la Maryland en Caisse
Mallard Duck
Currant Jelly
Fried hominy
Salad Janachie
Nestlerode Pudding
Macedoine Jelly
Fruits
Assorted cakes
Petits fours
Cheese
Nuts and Raisins
Roquefort
Camembert
Maraschino Ice