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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Rainbow Room

October 25, 1966

On this menu 25 dishes

Little Neck clams
Top Neck Clams
Stone Crabs
Marinated Bay Scallops
Seviche
Periwinkles
Moules Marinieres
Malpeque, Blue Point and Absecon Oysters
Turban de Sole et de Langoustine a la Creme
Selle de Veau Prince Orloff Quartiers d'Artichauts Mascotte
Caille en Croute
Souffle Glace Cassis
Le Panier de Friandises
CAFE
Confrerie de La Chaine des Rotisseurs
Consomme a l'Essence de Morilles
Sancerre-Chavignol 1962, Estate-Bottled, Delaporte
Chablis Grand Cru Les Clos 1962, Estate-bottled, Robert Vocoret
Meursault Blagny 1962, Estate-Bottled, Joseph Matrot
Carruades de Chateau Lafite-Rothschild 1959 en Magnums
Chateau Lafite-Rothschild 1950 en Magnums
Louis Roederer Extra Dry Champagne
Cusenier Orange Curacao
Cusenier Green Freezomint
Delamain Pale and Dry Cognac