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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Maitre Jacques On The Charles

October 31, 1966

On this menu 15 dishes

Le Potage Cressonnière
Le Saumon de Gaspesie en Gelée Sauce Verte
La Pintade Vallée d'Auge
Le Sorbet Maître Jacques
La Noisette d'Agneau Sauce Choron
La Salade de Saison
Le Plateau de Fromage
La Charlotte aux Fraises
CAFE
Cognac Delamain
Bonnes Mares 1959, Clair Dau
Mouton Rothschild 1953 En Magnum
Corton Charlemagne 1963, Louis Latour
Laville Haut Brion 1962
Avery Bone Dry Sherry, Lillet