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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Yale Club

May 19, 1921

On this menu 11 dishes

Hors d'Oeuvres a la Parisienne
Celery
Olives
Radishes
Potage Mongole Julienne
Shad Roe Bonne Femme
Spring Chicken Clamard
Cold Fresh Asparagus, French Dressing
Bombe Vanilla, Chocolate Sauce
Cafe noir
Potatoes Anna