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

Page 1
Page 2
Page 3
1 / 3

Le Quarte Saisons

July 2, 1969

On this menu 13 dishes

Sangria$1.50
Champagne Cocktail$1.50
Blackberry Wine$0.80 – $6.00
Strawberry Wine$0.80 – $6.00
Wino Screwdriver (House Special)$1.50
Dry Champagne (French)$10.00
CALIFORNIA CHAMPAGNE$0.80 – $6.50
St. Emilion (Bordeaux, France)$0.80 – $6.90
Beaujolais (Burgundy, France)$0.80 – $6.25
Sautrene (California)$0.80 – $6.00
Moselbluemchen (Moselle, Germany)$0.80 – $7.50
Liebfraumilch (Rhine, Germany)$0.80 – $7.50
Cabernet de Anjou (France)$0.80 – $6.00