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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Air France

March 23, 1975

On this menu 14 dishes

Barquette Norvégienne
Norvegian speciality
Medaillon de Veau Mouscardin
Collop of veal "Mouscardin"
Quartiers D'Artichauts étuvés au Beurre
Steamed artichokes in butter
Salade Céleri au Paprika
Fromages Assortis
Assorted cheeses
Celery salad with paprika
Bavarois Grand Marnier
Grand Marnier bavarian cream
Café de Colombie
Collation