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

Page 1

The Pontchartrain Hotel

May 1, 1967

On this menu 22 dishes

Mushrooms filled with Crabmeat
Fresh smoked Salmon Crescents
Cheese Souffle Canapes
Crab Claws with Sweet and Sour Cream
Almaden Blanc de Blanc Champagne 1959
Chablis Cassis
Oyster broth
Filet of Sole Normande
Corton Charlemagne 1964
Rack of Lamb Persilles
Green Vegetables
Chambolle Musigny 1959
Le Trou Normand (Calvados)
Aspic of Foie Gras on Tongue
Bibb Lettuce
Salad
Assorted cheeses
Magnum of Petrus A Pommerol 1948
Croquembouche
Chateau d'Yquem 1961
FRESH FRUIT
Demi Tasse