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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Franklin Club

Parker House · March 1, 1861

On this menu 32 dishes

Oysters on shell
Mayonaise of Chicken
Lobster salad
Boiled turkey, oyster sauce
Roast Mongrel Goose
Roast Wild Turkey
Porter House Steak
Sweet Breads, Larded, with Mushrooms
Salmon Cutlets, a la Maitre de Hotel
Moose Steak, Jelly Sauce
Broiled Oysters, on Toast
Cauliflower a la creme
Apple Fritters
Black Ducks
Grouse
Blue Bill Widgeon
Larded Quail
Souffle a la Vanilla
Charlotte Russe
Madiera jelly
Champagne Jelly
Fruit Meringues
Oranges
Apples
Figs
Raisins
Almonds
Walnuts
Olives
Ice Creams
Coffee
Roman Punch