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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Metropolitan Club

February 17, 1916

On this menu 21 dishes

Anchovies and Smoked Salmon on Toast
Cocktails
Cotuit oysters
Chicken gumbo soup
Krug, Private Cuvee 1909
Celery
Olives
Almonds
Filet of sole, vin blanc
Potatoes Persillade
Saddle of Lamb, Mint Sauce
Fresh String Beans
potatoes soufflee
Broiled Spring Chicken, Metropolitan
Heart of Lettuce Salad
Fancy Ices
Cakes
Liqueurs
CAMEMBERT CHEESE
ROQUEFORT CHEESE
CAFE