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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FORDAM CLUB

Fordham Club · February 21, 1906

On this menu 29 dishes

Pot-Au-Feu
Stuffed olives
Cape Cod Oysters on Half Shell
Radishes
SALTED ALMONDS
SWEETBREADS PIQUES, SAUCE MADERE
SADDLE OF MUTTON A LA BRETONNE
Green peas a l'anglaise
Striped Bass, Sauce Hollandaise
POTATOES PARISIENNES
STUFFED SQUAB ON TOAST
Romaine Salad
NESSELRODE ICE CREAM, MARASCHINO SAUCE
Fancy Cakes
Bonbons
CHATEAU PONTET CANET, 1898
Marrons glaces
Amontillado
Haut Sauterne
PUNCH AU KIRSCH
Moet et Chandon
Brut Imperial
White Rock
Cigars
Liqueurs
Coffee
Brandy cherries
Nuts
Celery