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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Yale University

Clarendon Hotel, [New Haven, CT?] · January 31, 1887

On this menu 20 dishes

Blue points on the half shell
Consomme Printanier Royal
Celery
Chow-chow
Olives
Bouchees a la Reine
Escalope of Bass Hollandaise Sauce
POTATOES DUCHESSE
Tenderloin of Beef with Mushrooms
French peas
Macaroni Napolitaine
Yale Sherbet
Quail larded on Toast
Currant Jelly
Celery Salad Mayonnaise
Large Fancy Form of Ice Cream
Assorted cakes
Brie cheese
Fruits
Coffee