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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Culinary Institute of America

Wheaton, MD · April 8, 1968

On this menu 64 dishes

Mocha Mousse
Petits Fours Sec
Savarin
Frozen Raspberry Souffle
Strawberries Romanov
Viennese Nut Torte
Baklava
Coffee
Lillet, white
Dom Ruinart
Nuits St. Georges 1962
Meursault 1964
Meursault 1964
Pouilly Fuisse 1966
Boujolais - Assorted
Liqueurs
Brandies and Cognac
Dreyfus, Ashby & Co.
Schieffelin & Co.
Maison J Faiveley
Dreyfus, Ashby & Co.
Sichel et Fils Freres
Jos. Drouhin
Dreyfus, Ashby & Co.
Jos
Dreyfus, Ashby & Co.
Assorted
Schieffelin & Co.
Salmon Coulibiec
Endive Salad
Shad in Sorel
Bean Salad
Field Salad
Seafood Curry
Roast Suckling Pig -- Savoury Stuffing
Partidges in Savoy Cabbage
Swiss Shredded Veal
Kasha with Onions and Mushrooms
Decorated Harrington Ham
Terrine of Duckling
Veal and Pigeon Pie
Marinated Eel
Kasseler Rippchen and Horseradish
RELISHES
Brie
boursault
Pont l'Eveque
Appenzeller
Epoisses
Steak Tartare
Potted Shrimps
Grave Lax
Mousse Stuffed Smoked Trout
Melon and Crabmeat Salad
Bindnerfleisch
Caviar
Snail Dumplings
Cromesquis of Sweetbreads
Subrics of Sorel and Watercress
Barquettes of Leek and Marrow
Bouche Karlsbad
Krautstrudel
Pissaladière
Beurreques