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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21 Club

April 20, 1964

On this menu 20 dishes

Caviar sur Socle
Saumon fume
Esturgeon du Lac
Beaune Clos des Mouches 1961
Victoria Sherry
Tribuno Vermouth
Mousse de Sole, Sauce Cardinal
Mersault Clos de Perrieres 1955 Rehoboam
Chateau Neuf-du-Pape 1947 Jeroboam
Faisandeau Desosse et Farcie a la "21"
Courgettes a la Parmesan
Salad de Saison
Fromages Assortis
Louis Roederer 1955 Cristal
Les Peches a la Mode de la Chaine des Rotisseurs
Cafe de la Confrerie
Hine Grande Champagne Cognac
Calvados Arch de Triomphe
Grand Marnier
Mignardises