Henry Voigt is maybe the world’s preëminent collector of historical menus, with some ten thousand pieces, including menus from love hotels and cabarets, luaus and chop-suey halls, secret societies and utopian communes, one-cent restaurants, grand banquets, gentlemen’s ordinaries, ladies’ teas, riverboats, airplanes, weddings, the Harvard-Yale game, an American Can Company banquet, Walt Whitman’s favorite bar, J. P. Morgan’s brownstone, menus made of silk, menus made by Tiffany, menus prepared for the Coney Island Hebrew Association (items included “circumcise cocktail”), for Ellis Island to greet arrivals, for San Quentin State Prison to celebrate Chinese New Year, for a Pennsylvania chapter of the Ku Klux Klan’s dinner dance (ham sandwiches with catsup), for New York’s Ichthyophagous Club in 1884 to “overcome prejudice directed towards many kinds of fish” (suprême of shark, essence…