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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The Metropolitan Club

April 22, 1919

On this menu 23 dishes

Cape Cods
Ox-tail a l'Anglaise
Terrapin
rack of baby lamb, from overcross, colbert
Celery
Radishes
MIXED NUTS
new giant asparagus, hollandaise sauce
Roast Mallard Duck
Mousse of Fresh Strawberries
Cakes
CAFE
Royalty Amontillado Sherry
krug magnum, 1906
Liqueurs
White Rock
Poland
coronas
Buffet Russe
New peas
Wild Rice
Currant Jelly
Chiffonade Salad