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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Jonathan Club

September 30, 1914

On this menu 23 dishes

California Casaba au Champagne
Celery
Ripe Olives
Salted Pecans
national potage in aspec
brook trout, hollandaise sauce
Iced Cucumbers
Potatoes Natural
deviled lamb chops en papilotte
French peas
Frozen Egg Nogg
boneless jumbo squab in baskets
truffles au sherry
Julienne potatoes
stuffed tomatoes, princess
fancy cheese
toasted crackers and wafers
Demi Tasse
Cocktail (Special)
Cigarettes
G.H. Mumm's Sel Brut
Cigars
Liqueur