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

Yale Club

January 1, 1915

On this menu 7 dishes

CREAM OF TOMATOES, FORRESTIERE
BOILED SALMON, EGG SAUCE, Boiled Potatoes
LEG OF LAMB, MINT SAUCE, Peas, Anglais
ROAST TURKEY, CRANBERRY SAUCE
LETTUCE AND PIMENTOES
Bavarois au Kirsch
Cafe noir