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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New York Press Club

New York, NY · September 22, 1894

On this menu 17 dishes

Radishes
Celery
GRESSINI
Olives
blue points on the half-shell
Consomme Royal
BOILED BLUE FISH, MAITRE D'HOTEL
Pomme Nature
FILET DE BOEUF AU CHAMPIGNON
HARRICOT VERT AU BUERRE
PUNCH A LA CHINOIS
Cafe noir
GLACE A LA VANILLA
FRUIT ASSORTE
SALADE DU SEASON
Roquefort
Poulet Au Cresson