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

Page 1

The Harvard Club

The Wine And Food Society, Incorporated, New York · May 14, 1973

On this menu 14 dishes

Crabmeat Claws
Oyster Paddies
Daube Glace
Artichoke filled with Crabmeat
Creole Gumbo with Rice
Red Fish Courtbouillon Burt, Saffron Rice
Louisiana Salad Greens
Crepes Souffle
Mints
Coffee
Moet & Chandon, Brut Imperial, N.V. Magnums
Pouilly Fuisse, Sichel, 1969
Moulin-a-Vent Jadot 1970
Oestreicher Lenchen Riesling, Auslese, Deinhard 1969