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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Century Club

Cleveland, Ohio · November 13, 1897

On this menu 6 dishes

ye delicate Cape Cod Oysters from ye brynie deepe
ye toothsome Anchovie toast, Olives & Celery offe Kalamazoo
ye Soupp, made from ye timid Texan Steer, clere, with the fruyt of the fyry hen
ye ryhte royalle, succulent, rostyed sucklin Pig, servyd wythe sauce offe Apple. ye addyction offe Potatoes called in ye foreyn tounge Chateau, together wythe tastie of Cauliflower, mayde fitte for ye sustenance offe "Wise Men" beye baking a la Polonaise
Dyvers Cheese offe Gallic together with ye Salad offe Season as maye bee found obtaynable Coffy from ye island offe Java - who willt be dark as night, hot as hades, and sweet as love
offe Spain and France, also rare Rhyne and Moselle from Germania