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
Page 2
Page 3
Page 4
1 / 4

Metropolitan Club

April 28, 1920

On this menu 11 dishes

Little Neck Clam Cocktail
Clear Oxtail Soup
Olives
Radishes
Salted Nuts
FILET OF SOLE, VALENCIENNE, Bermuda Potatoes
SPRING CHICKEN, VIRGINIA, String Beans Gratin
SALAD IN SEASON
Biscuit Tortoni
ASSORTED CAKE
Coffee