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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Crescent Athletic Club

January 1, 1912

On this menu 21 dishes

Canapes a la russe
Cotuits
Cream Archiduc
Celery
Olives
SALTED ALMONDS
Filet of Sole Duclairet
Heart of Tenderloin aux Champignons frais
Benedictine sherbet
English Pheasant, Bread Sauce
French Endives
Guava jelly
Virginia Potatoes
Fancy Ices
Petit Fours
Cheese
Crackers
Coffee
Cucumbers
Fond Artichaut Du-Barry
G H Mumm & Co, Extra Dry