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Est. 2011
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Dish
Price
Clams On The Half Shell
0.1
Clams, Stewed
0.3
Clam Juice
0.25
Puree Of Fresh Tomatoes
0.25- 0.4
Consomme A La Sevigne
0.25- 0.35
Clam Chowder
0.25- 0.4
Chicken With Leeks
0.25- 0.4
Soup, Julienne
0.2- 0.35
Radishes
0.1
Olives
0.2
Caviar
0.2
Salmon Steak, Bearnaise
0.35- 0.6
Broiled Spanish Mackerel, Horseradish Butter
0.3- 0.5
Fried Soft Shell Crabs
0.2- 0.4
Filet Of Kingfish En Cocotte A La George Sand
0.3- 0.5
Boiled Sea Bass, Lobster Sauce
0.4
Boiled Turkey A L'anglaise
0.5
Shoulder Of Spring Lamb A La Normande
0.35- 0.6
Stewed Beef With Okra A La Creole
0.35- 0.6
Veal Cutlets A La Pajasky
0.35- 0.6
Chicken Livers Brochette, Colbert
0.4
Chicken Livers Brochette, Colbert
0.4- 0.75
Fried Breast Of Spring Lamb, Robert Sauce
0.45
Chicken Coquille, Montpensier
0.6
Filet Mignon A La Matignon
0.9
Roast Beef Au Jus
0.25
Fruit Salad Au Kirsch
0.25
Philadelphia Squab
0.6
Half Broiled Spring Chicken
0.6
Broiled Tomatoes
0.25
Fresh Asparagus
0.25
Stewed Tomatoes
0.2
New Peas
0.25
Boiled Onions
0.2
Turnips
0.15
Fried Onions
0.1
Fresh String Beans
0.25
Potatoes, Boiled
0.1
French String Beans
0.3
Potatoes, Fried
0.1
Green Peas
0.25
Potatoes, Julienne
0.1
French Peas
0.3
Succotash
0.25
Potatoes, Mashed
0.1
Spinach
0.25
Potatoes, Lyonnaise
0.1
Fried Egg Plant
0.2
Potatoes, A La Maitre D'hotel
0.15
Broiled Egg Plant
0.2
Potatoes, Hollandaise
0.2
Potatoes, Parisienne
0.2
Macaroni à L'italienne
0.15
Macaroni Au Gratin
0.25
Potatoes, Au Gratin
0.2
Potatoes, Hashed With Cream
0.2
Cauliflower Au Gratin
0.4
Cauliflower, Hollandaise Sauce
0.3
Potatoes, Bermuda
0.15
New Beets
0.15
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