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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Hotel Leland

May 17, 1965

On this menu 20 dishes

Galantine de Canard Richelieu
Bouillon Queue de Boeuf
Sorbet de Melon
Parfait de l'Hommard
Cours de Celery Braisee
Kir
Chateau d'Yquem 1956
Martell Cordon Bleue
Clos de Lambrays 1937
Leoville Las Cases 1959
Morilles Saute
Cervelles de Veau au Beurre Noisettes
Turbot Pochee, Sauce Cafe de la Paris
Entrecote Rotie, Sauce Bordelaise, Pommes Fondant
Ananas a la radecky
Fromage Suedoise
Pommes Romaine
CAFE
Pouilly Fume 1962 Chateau du Nozet
Graacher Himmelreich, Spatlese 1959, Friedrich Wilhelm Gymnasium