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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Union Club

January 21, 1947

On this menu 7 dishes

FRESH PUREE OF VEGETABLES
English Lamb Chop, buttered peas, olivette potatoes
ENDIVE-ROQUEFORT
MERINGUE GLACE MELBA
Demi Tasse
Celery
Olives