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

Alpine Club

January 3, 1920

On this menu 15 dishes

Chatham Bay Oysters, Half Shell
Cream of celery
croutons
Ripe Olives
Celery
Filet of sole
Roast Stuffed Spring Chicken
Green Peas in Butter
Rissolee Potatoes
Hearts of Lettuce
FRENCH DRESSING
STRAWBERRY ICE CREAM
Cake
Demi Tasse
Shrimp Sauce