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 Grand Ballroom

December 8, 1965

On this menu 28 dishes

Moet & Chandon Brut Imperial
Ruinart, Reserve Baron Philippe de Rothschild Brut 1959
Dom Ruinart Brut Blanc de Blancs 1959
Lanson Brut 1959 "Cuvee Dreyfus Ashby"
Lanson Black Label Brut "Cuvee Dreyfus Ashby"
Veuve Clicquot Gold Label Brut 1959
Taittinger Champagne Brut-La Francaise
Mumm Cordon Rouge 1959
Mumm Cordon Rouge, brut
Mumm Extra Dry
1959 Bollinger Brut - Extra Quality
Bollinger Brut Special Cuvee
Bollinger Extra Dry
Mercier Reserve De L'empereur, Brut 1959
Mercier Blanc De Blancs, Brut, 1955
Mercier Pink, Brut N V
Piper-Heidsieck, Vintage 1959
Piper Pink, Vintage 1959
POL ROGER BRUT, 1955
Pol Roger Dry Special
Charleston Garden, Sliced Fruit Cake
Peek Frean
Peek Frean Twiglettes
Cheese Thins Carraway
Lu Crepes Dentelles
Lu Champague Biscuits
Salted Nuts
Medaglia D'Oro Demi-Tasse Coffee