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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Ballroom, The Plaza

February 13, 1958

On this menu 41 dishes

BORNHOLM BISCUITS, Denmark
CANAPE CUPLETS, Belgium
COCKTAIL BISCUIT ASSORTMENT, England
COPENHAGEN HAM, Denmark
CHAMPAGNE MUSTARD, France
SPICED SWEDISH MEATBALLS, Sweden
Danish Cocktail Sausages, Denmark
SCANDANAVIAN FISH SOUFLETTES, Sweden
Okaki Cocktail Bits, Japan
NUMAKI SPREAD, USA
CHILI TOASTED COCONUT, USA
SHRIMP IN DILL SAUCE, Sweden
DILL MARINATED MUSHROOMS, Sweden
BOCKLING PATE, Sweden
Paul Masson Brut Champagne
Paul Masson Extra Dry Champagne
Paul Masson Pink Champagne, "Oeil de Perdrix"
Paul Masson Sparkling Burgundy-Cuvee Rouge
Christian Brothers Brut Champagne, Napa Valley "De Luxe"
THE CHRISTIAN BROTHERS' CHAMPAGNE ROSE, Napa Valley Pink Champagne
THE CHRISTIAN BROTHERS' SPARKLING Burgundy, Napa Valley "Cardinal Red"
Beaulieu Vineyard Brut Champagne
Beaulieu Vineyard Extra Dry Champagne
Beaulieu Vineyard Rouge
KORBEL CHAMPAGNE ROSE
KORBEL BRUT, 1950 VINTAGE
Korbel Rouge (Sparkling Burgundy)
Mouquin New York State Champagne
Mouquin New York State Sparkling Burgundy
Cora Asti Spumanti
Cora Lacryma Christi
Chanson Sparkling Red Burgundy
Chanson Sparkling Vin Rose
Deinhard Sparkling Liebfraumilch
Deinhard Sparkling Moselle
Antinori Lacrima Christi, Riserva 1951
Cherries Jubilee
FLEMISH DESSERT BISCUITS
FLEMISH CHOCOLATE BISCUITS
HENNESSY COGNAC
Cafe Diable, After-Dinner coffee