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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University Club

May 27, 1913

On this menu 11 dishes

Little Neck clams
Crab gumbo Creole
Filet sea bass, saute meuniere
Roast Spring Lamb
New string beans
Bermuda potatoes, Fondante
Broiled Squab
Cold new asparagus
fresh strawberry ice cream
Strawberries
Coffee