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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Concorde

July 16, 1978

On this menu 37 dishes

WHISKY VIEUX
Gin
Vodka
Porto
Bourbon
QUINQUINA
Vermouth
AMERICANO
APERITIFS ANISES
Daiquiri
Punch Blanc-Planteur
Whisky sour
Dry Martini
Old Fashioned
Manhattan
LAURENT PERRIER "Cuvée Grand Siècle"
CORTON CHARLEMAGNE 1975
Bordeaux: Chateau Leoville Las Cases 1973
Bourgogne: Clos de la Roche 1969 "Côte de Nuits"
Cognac: Otard X.O
Armagnac VSOP J. De Maillac
Liqueur Grand Marnier
Eau de Vie de Poire
medaillon de foie gras frais
medallion of fresh foie gras
homard chevreuse
lobster chevreuse
NOISETTE D'AGNEAU GRILLEE AUX HERBES DE PROVENCE
GRILLED FILLET OF LAMB WITH AROMATIC HERBS
CONFIT DE LEGUMES BAYALDI
STEWED MARROW AND TOMATO BAYALDI
Haricots Verts Frais au Beurre
Fresh String Beans in Butter
TIMBALE ARCHIDUC
PASTRY ARCHIDUC
Fruits
Fruit