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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Executive Mansion

June 15, 1971

On this menu 12 dishes

Double Consomme "a la Chiffonade"
Poached Barracuda "a la Lake Piso", Oyster and mushroom sauce, Boiled Potatoes with Parsley Butter
Broiled filet Mignon of Beef "a la Provencale", Sauce Bercy, Sauteed Spring Vegetables, Liberian Perlu Rice
Pineapple Glazed Smithfield Ham
Avocado Mixed Salad
Watermelon Glace "a la Totota"
Petit Fours Sec
Wilnetco Coffee
Chateau Meursault 1955
Chateau Latour 1957
Dom Perignon
Liqueurs