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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University Club

June 4, 1934

On this menu 17 dishes

Honey Dew Melon
Essence of Tomatoes en Tasse
Celery
Mixed Olives
Mixed Olives
Salted Nuts
Filet of Sea Bass in White Wine Sauce and Grapes
Supreme of Guinea Chicken on Virginia Ham
NEW JERSEY ASPARAGUS - SAUCE HOLLANDAISE
Vanilla Ice Cream - Crushed Strawberries
Demi Tasse
Wines
Cigars
Cigarettes
Potatoes au Gratin
Green Peas in Butter
Petits fours