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 Four Seasons

March 20, 1967

On this menu 18 dishes

Chablis, Grand Cru Valmur, Pic 1964
Moet et Chandon, Cuvee Dom Perignon 1961
Essence de Dinde
Saumon fume
Huitres des Quatre Mers
Demoiselles d'Islande
Coquille Saint-Jacques
Bar Braise, Valle d'Auge
Meursault, Pierre Matrot, 1964
Chateau Haut-Brion, Pessac-Graves, 1953
Cote de Boeuf, Roti, Cepes Bordelaise, Mange-tout
Corton, Clos du Roi, Thevenot 1959
Souffle au Fromage
Taittinger Brut la Francaise en Magnum
Sorbet de Fraise aux Ananas
CAFE
Grande Fine Champagne Cognac Hennessey V.S.O.P.
Chartreuse Verte