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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Conrad's Salon Waldorf Astoria Hotel (New York, N.Y.)

The Wine And Food Society, Incorporated, New York · November 14, 1973

On this menu 11 dishes

Rognons de Veau, Mustard Sauce
Scalloppini di Vitello Sauteed in Vermouth: a) regular; b) plume de veau
Chardonnay, Sonoma Vineyards, C. Danielle & Co.
Cabernet, 1969, Tenuta, S. Margherita
Roast Veal Shanks, Caraway Seeds, Boiled New Potatoes
Stuffed Breast of Veal, Pork Stuffing Patty
Petit Fours
Coffee
Dow's Special Reserve Porto 1962, Kobrand Corp.
Sauvignon Blanc, 1970, Pierre Cartier, M. Henri Wines, Ltd.
Chateau Piron, 1970, Prat Freres, Julius Wile Sons & Co.