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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Explorers Club

May 16, 1913

On this menu 13 dishes

Clam cocktail
Cream of Celery au croutons
Turban of Bass, sauce Grand Duc (Parisian Potatoes, Cucumbers)
Sweetbread and mushrooms en casserole
Kirsch punch
Roast Chicken (Asparagus tips, Chiffonade salad)
Fresh Strawberry Mousse
Coffee
Radishes
Salted Nuts
Olives
Assorted cakes
Petit Fours