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

January 25, 1969

On this menu 34 dishes

Moet & Chandon Imperial Brut (Schieffelin)
Pork Chiao Tse
Tiny Egg Rolls
Beef Teriyaki
Crisp Wonton
Lamb Teriyaki
Seafood Teriyaki
Wan Fu "Chinese Wine"
Curried Meat Turnovers
Chicken Sates
Seviche De Pescado
Platanos Fritos
South Pacific Pineapple Wine
Polynesian Punch
Lomi Lomi Salmon
Steaming Lau-Lau
Rumaki
Glaced Pineapple
Crisp Wonton
Soup of Avocado and Coconut
Johannisberger Klausergarten Estate Graf Schoenborn 1965 (Sichel)
Island Abalone served with a Pungent Ginger Sauce
Lime Nectar & Papaya to Refresh your Spirits
Chateauneuf du Pape Blanc, 1966, Rochette (Kobrand)
An Original by "Hale Hanat" as executed on Papeete
Pinot Rose d'Alsace, 1966, Jerome Lorenze
Crisp Honey-Flavored Duckling Baked in Melon
Nasturtium Leaves, Bamboo Shoots and Radishes Tossed in Sesame Oil
Mme. Tsou's Sesame Rolls
Barsac, 1961, Sichel
Sweet Little Surprises from The South Pacific
Ginger Brandy, Garnier
Kauna Coffee of the Islands
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