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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Press Club

September 9, 1912

On this menu 17 dishes

Canape
Cape Cods on Shell
Celery
SALTED ALMONDS
Olives
Green Turtle Soup en Tasse
Broiled Salmon Trout, Sauce Admiral
Hollandaise Potatoes
Saddle of Spring Lamb, Macedoine
Roman Punch
Squab Chicken on Toast
Potatoes Serpentine
Tomato Surprise
Biscuit Tortoni
Cheese
toasted crackers
Demi Tasse