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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Brooklyn Club

March 8, 1913

On this menu 22 dishes

Sauterne
Sherry and bitters
TOMATOES A LA RUSSE
Celery
Olives
SALTED ALMONDS
GREEN TURTLE SOUP AUX ZERES
Mumm's Selected Brut
LOBSTER A LA DEWEY
FILET BRAISE SAUCE BEARNAISE
MOET & CHANDON IMPERIAL CROWN BRUT, 1904
HARICOTS-VERT FRANCAISE
White Rock
Asparagus Hollandaise
ROAST GUINEA HEN STUFFED WITH CHESTNUTS
Waldorf Salad
ST. EMILION DU CADET 1904
EASTER EGGS IN NEST
Assorted cakes
Cigars
Cigarettes
Coffee