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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The Versailles/Claude Monet Giverny Foundation

The Carlyle · April 12, 2000

On this menu 9 dishes

"Pomme Persane Grand Siecle," Tomato Millefeuille of Lobster and Crab, Spring Pea Coulis
"Agneau Roi Soleil," Rack of Lamb, Haricots Verts, Parsnip & Carrot Purée, Mint Jus
"Fête de Framboise Soufflée" "Bosquet" of Fresh Berries
Café
"Pâtes de Fruits"
TAITTINGER Comte de Champagne 1994
Louis Jadot Meursault 1996
Cakebread, Napa Cabernet Sauvignon 1996
Taittinger, Prestige Rose Champagne