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

October 23, 1916

On this menu 22 dishes

Hors d'Oeuvres
Melon
Clear green turtle soup
Celery
Olives
SALTED ALMONDS
Filet of kingfish sauté meuniere
Medallian of lamb a la rose
Potatoes Risolees
String Beans
Sorbet au Kirsh
Scotch grouse roasted
Chiffonade Salad
Fancy Ices
Cakes
Assorted cheese
Coffee
Royalty Sherry
Pommery & Greno Vin Nature 1904 Magnums
Chateau Mouton Rothschild 1899
Liqueurs
Perrier Water