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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Dry Goods Club

October 12, 1897

On this menu 17 dishes

Buzzard Bay Half Shell Oysters
Cream of Chicken Soup Reine Margot
Petit bouchee des Dames
Radishes
Olives
Celery
SALTED ALMONDS
Filet of Sol Joinville
Filet of Beef pique Bordelaise
HARICOTS VERTS
Parisian Potatoes
Sweetbread en caisse Longfellow, Petit Pois
Sorbet Dry Goods Club
Roast quail sur canape, lettuce salad
Fancy Ice Cream
Gateaux Assortis
Demi-tasse