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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Coral Ridge

October 1, 1974

On this menu 18 dishes

1. Champagne: MUMM'S EXTRA DRY, France$15.00
2. Champagne: BOLLINGER BRUT, France$15.00
3. Champagne: ALMADEN BLANC DE BLANCS, California$10.00
4. Champagne: LE DOMAINE COLD DUCK, California$8.00
5. Champagne: GREAT WESTERN EXTRA DRY, N.Y. State$8.00
6. White Wine: MOUTON CADET, Philippe de Rothschild From the great Chateau of Mouton Rothschild$8.00
7. White Wine: CHABLIS, Bichot, Vintage, France Very fine, elegant and dry$4.00 – $8.00
8. White Wine: POUILLY FUISSE, Bichot, Vintage, France$8.00
9. White Wine: Liebfraumilch Glockenspiel, J. Kayser, Vintage, Rhine Germany Soft, light and medium dry with a delightful bouquet$8.00
10. White Wine: Bernkasteler Riesling, J. Kayser, Vintage, Moselle, Germany Delightfully well balanced with a lovely fragrance$4.00 – $8.00
11. White Wine: Pinot Chardonnay, Almaden, California Delightfully dry and light$6.00
12. Red Wine: Mouton Cadet, Philippe de Rothschild From the great Chateau of Mouton Rothschild$8.00
13. Red Wine: St. Emilion, Bichot, Vintage, France Full bodied and robust with a dry finish$4.00 – $8.00
14. Red Wine: Beaujolais, Bichot, Vintage, France Lively and fruity with a refreshing flavor$8.00
15. Red Wine: Chateauneuf du Pape, Bichot, Vintage, France Soft, agreeably fresh with character$9.00
16. Red Wine: Pinot Noir, Almaden, California Lovely body, dry flavor$6.00
17. Rose Wine: Rosannay Rose d'Anjou, France Medium dry$8.00
18. Rose Wine: Grenache Rose', Almaden, California Fresh and fragrant$6.00