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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1 / 57

The Hudson River Club

November 6, 1994

On this menu 30 dishes

Fresh Mozzarella Made Daily
Fresh Pork Sausage
We Carry A Full Line Of Pork, Chicken, Beef & Veal
Boars Head Cold Cuts
Imported Prosciutto Di Parma
Assorted Imported Italian Specialties
Focaccia Baresi
Rice Balls, Potato Croquets
Spinach Balls, Prosciutto Balls
Fish Salad, Tripe
Salumeria
Latticini
Herbed Profiteroles with Five Cheeses
Potato Crepes wth Clabber Cream & Beluga Caviar
Peppercorn Smoked Venison with Red Onions
Lobster Medallions with Marinated Celery Root on an Endive Leaf
Fishers Island Oysters Roasted with Stewed Leeks
Miniature Foie Gras Potato Chip Sandwiches
"Deviled" Quail Eggs with Mint Cured Smoked Salmon
Champagne Perrier-Jouet Grand Brut
Ricotta Ravioli with Crimini Mushrooms - Reggiano parmesan & white truffle oil
Maine Steel Head Trout filled with Fall Greens - fingerling potatoes, bacon & sage
Grapefruit, Dry Vermouth & Fresh Tarragon Sorbet
Roast Black Buck Venison - fricassee of root vegetables & swiss chard
Dessert Extravaganza - Chocolate velvet, three ice-cream & apple-tea mousse
Handmade Chocolates, Candies & Cookies
DeLoach Early Harvest Gewurztraminer, 1993
Sonoma-Cutrer, Cutrer Vineyard, Chardonnay, 1991
Vichon, Stags Leap Cabernet Sauvignon, 1991
Sandeman Founders Reserve Port