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

Page 1

Whisk & Ladle Supper Club

January 1, 2008

On this menu 5 dishes

APPLE CIDER FRENCH ONION WITH THYME
HONEY ICE CREAM, RED PLUM, HONEY SPICE COOKIE
Baked Salmon, Roasted Fennel Mashed Potatoes, Braised Cabbage, Blood Orange Shallot Sauce
ENDIVE, GORGONZOLA, MANGO, PARSLEY, WALNUT DRESSING
APPLE CIDER FRENCH ONION WITH THYME