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

21 Club, Inc.

September 23, 1998

On this menu 10 dishes

Sea Scallops and Crabmeat Tortelli poached in lemon grass, lime leaf and tomato bouillon with coriander paste
Tim Adams Riesling 1997
Roast Lobster with herbed gnocchi and harvest vegetables
Mount Langi Ghiran "Billi Billi Creek" 1996
Involtini of Rabbit with figs, green olives and caperberries on crisp white polenta
Richard Hamilton Cabernet Sauvignon 1995
Seared Annato Rubbed Kangaroo Fillet on kumera mash
Tim Adams Shiraz 1996
Flambé Dessert
Wilton Estate Botrytis Semillon 1995