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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The Detroit Club

February 8, 1966

On this menu 32 dishes

Beluga Caviar a'la Russe
Essence of Chicken and Mushrooms, Vermicelli Croutons Parmesan
Boneless Rocky Mountain Rainbow Trout Citrus Almond Sauce Dauphine Potato
Boneless Rocky Mountain Rainbow Trout, Citrus Almond Sauce, Dauphine Potato
Stuffed Smoked Salmon
Smoked Sturgeon
Roast Wild Mallard Duck after the fashion of The Detroit Club
Sorbet: Kirschwasser
Braised Loin of Spring Lamb a'la Grecq
Kentucky Bibb Lettuce, Chef's Dressing
Assorted cheeses
Macedoine of Fresh Fruits Flambe
Petits fours
Macaroons
Nuts & Raisen Clusters
St. Raphael
Madeira Rainwater 1872
Puligny Montrachet Clos de la Mouchere 1959
Gevrey-Chambertin Hasenklever, 1961
Richebourg 1959 Les Caves de Maxim's in Jeroboam
HARVEY'S HUNTING PORT
Chateau La Tour Blanche 1949
Hennessey VSOP
Grand Marnier
Marie Brizard Menthe
Creamed Wild Rice
Mustard Jelly
Fried hominy
CHEESE STICKS
assorted vegetables
Amontillado
Vermouth Cassis