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 Sheraton

June 7, 1965

On this menu 36 dishes

Pouilly Fuisse Kir
Amontillado
Lillet
Compari
Byrrh
Pouilly Fume 1962, Chateau du Nozet
Tio Pepe
Gevrey Chambertin 1962, J. Failveley, Nuits St. Georges
Chateau Latour 1961
Schloss Bockelheimer Koenigsberg 1962
Charles Fournier Brut
Armagnac
Benedictine
Framboise
Ouzo
Crabe Mornay
Quiche Lorraine
Pate de Foie Gras Strasbourgeoise
Caviar Beluga
Anguille fumee
Seiche Etofee
Crevettes, Sauce de Beurre d'Ail
Escargots
Melon Prosciutto Marino
Boula Boula, Paillettes
Crepe de Crabe Maryland Gigi
Couronne d'Agneau Bouquetiere
Riz Pilaw
Aubergines a l'Egyptienne
Le Sorbet au Citron Brule
Cailles a l'Escoffier
Asperges Frais Vinaigrette
Le Plateau des Fromages
Souffle a la Grand Marnier
Les Petits Fours
Cafe noir