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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Elks' Club House

June 4, 1914

On this menu 25 dishes

Grape Fruit, Maraschino
Celery
SALTED ALMONDS
Olives
BISQUE OF LOBSTER SOUP WITH CROUTONS
Boiled Salmon, Hollandaise Sauce
Pomme Nature
Filet of Beef, Mushroom Sauce
New asparagus
ESCALOPED POTATOES
ELKS' PUNCH
Roast Squab
LETTUCE AND TOMATO SALAD, MAYONAISE DRESSING
Fancy Forms Ice Cream
Fancy Cakes
ROQUEFORT CHEESE
toasted crackers
Demi-tasse
Martini Cocktails
Rhens Water
HAUT SAUTERNE, J CALVET & CO
MACON VIEUX, J CALVET & CO
G H Mumms extra dry
LUIS MARTINEZ CIGARS
Cigarettes