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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The Ritz Carlton

December 5, 1966

On this menu 20 dishes

Clams Casino
Tartines Cressonniere
Smoked Salmon Canapes
Strained Petite Marmite
Croutons and Cheese
Celery Hearts
Mixed Jumbo Olives
Broiled Sweetbread and Virginia Ham Bordelaise
Mousseline of Smoked Salmon aux Fleurons
Lemon water ice
Stuffed Boston Green Goose Chatelaine
Lorette Potatoes
Bibb Lettuce
Souffle Grand Marnier
Demi-tasse
Korbel Natural
Chateau Pontac, Monplaiser Blanc 1962
Graacher Himmelreich 1964
Romanee-St. Vivant 1961 magnum, Drouhin
Grand Fine Champagne Cognac,Gaston Briand