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

Swiss Chalet

June 2, 1967

On this menu 26 dishes

Vina Pommard Reserva del 1952 - Spain
Chateauneuf du Pape (Cotes Du-Rhone)
Chateau de Sele Rosse (Provence)
Blue Nun Label (Rhine)
Paul Masson Vino Noir (California)
Paul Masson Vino Noir (California)
Chateau Latour, Calvet 1959 (Bordeaux)
Chablis Grand Crux, Calvet 1964 (Burgundy)
Pavillion Blanc de Chateau Margaux
Chambertin Domaine Jacques Prieur 1962
Chateauneuf Du Pape
Champagne Taittinger Blanc de Blanc
Pommard, Chauvenet 1962 (Burgundy)
Chateau D'Issan Margaux 1957
Clos Vougeot 1961
Corton 1961
Laurent Perrier Champagne Cuvee Grand Siecle
Chateau Latour Figeaux 1961 - Barton & Guestier (Bordeaux)
Pommard Mommessin 1964 (Burgundy)
Chateau Cos D'Estournel 1960 - Barton & Guestier (Bordeaux)
Federico Paternina (Red) Special Reserve 1928 (Spanish)
Federico Paternina (White) Special Reserve 1930 (Spanish)
Mateus Rose - Portuguese Rose
Chablis Cordier 1964
Sangria Yago - Spanish
Selection of fine imported cheeses, compliments of J. Gus Lallande (Danish Cheese) Pierre Lacombe (French Cheese) Eric Fasnacht (Swiss & Italian Cheese).