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 Culinary Institute Of America

March 14, 1966

On this menu 30 dishes

Champagne Dom Ruinart 1959 Blanc de Blancs
Chablis Valmur 1964 Rosenheim
Chablis les Clos 1964 Rosenheim
Kir
Sherry Tio Pepe (Gonzalez, Byass)
Moselle-Bernkasteler 1963 (Blue Nun) H. Sichel Sohne
Beaune Clos des Feves, 1957 Chanson Pere et Fils
Barsac 1961 Sichel et Fils Freres
Hennessy VSOP Cognac
Green Chartreuse
Yellow Chartreuse
Cordial-Medoc
Delamain Cognac, Pale and Dry
Quiche Provencale
Hamstrami
Crab-Puffs
Scandinavian Salmon in Brine
Double Consomme au fumet de Celeri
Cheese Straws
Whitebait and Oyster Crabs
Hot mayonnaise Herb Sauce
Roast Suckling Pig Savoury Stuffing
Smoked Goose Surprise
Cranberry Orange Relish With Calvados
Fresh Asparagus Hollandaise
Coffee Ice with Cognac
Assorted Cheeses - French Bread
Baked Alaska with Macedoine of Fruit
Coffee
Petits fours