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 Club House

January 14, 1914

On this menu 24 dishes

Blue points on the half shell
Dinner Biscuit
Cocktail Sauce
Mock turtle soup
Celery
Olives
Almonds
Kennebec salmon
Hollandaise sauce
Parisienne Potatoes
Roast Venison a la Troy
Currant Jelly
Raspberry sherbet
Rhode Island Turkey, Stuffed
Cranberry Sauce
Creamed Potatoes
Endive Salad
English plum pudding
Madeira Sauce
Coffee
Sparkling Clysmic Water
G.H. Mumm's Extra Dry
Calvet & Co's. Graves (Sauterne)
Vercherre & Co's. Beaujolais (Burgundy)