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 Postilion

June 23, 1967

On this menu 22 dishes

Taittinger Comtes de Champagne, Brut Blanc de Blancs 1961
Findlater's Dry Fly Sherry
Pouilly Fume "La Doucette" 1962
Chateau Larrivet Haut Brion 1961
Berncasteler Docktor Cabinet Spaetlese 1964 O.B.: Dr. Thanisch
Pommard Special Select Reserve du Patron 1959
Schloss Johannisberger Cabinet Spaetlese Rosalack 1964 O.B.: Furst von Metternich
Remy Martin V.S.O.P. Cognac
Signe Farci
Petit Poisson to Portugal en Croute
Mousse de Foi gras Maison
Fumet de Celeri Chiffonade
Crevettes de Novege en Aspic de Homard Mousseline de Citron
Le Granite de Limion
Pigeonneau Grilled ou Cassis d'Ecosse
Fond d'artichaud Postilion
Rotis d'veau Smetanne Garniture
Salade Mimosa
Les Frommage de Dupays
Beurre Fraise Pain bis
Bombe Pralinee Friandises
Mocha Double