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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Unknown restaurant

October 21, 1957

On this menu 17 dishes

South Carolina Green Turtle Soup
Long Island Striped Bass, Champagne Sauce, Golden Fleurons
Chassagne Montrachet, Morgeot, 1955
Filet of Beef with Truffle Sauce, Nest of Beignet Potatoes, New String Beans Amandine
Chateau Lascombes 1953
Waldorf Savarin au Rhum with California Nectarines and Oregon Cherries, Gold Sabayon Sauce
Besserat de Bellefon 1949
Haitian Coffee
Testudo Broth (Clear Green Turtle with Fines Herbes)
Filet of "Blue Ribbon" Beef Perigourdine with Truffle Sauce, Nest of Beignet Potatoes, New Stringbeans Amandine
Cigarettes
Haitian Coffee
Long Island Striped Bass Champagne Sauce Golden Fleurons
Waldorf Savarin au Rhum with California Nectarines and Oregon Cherries Gold Sabayon Sauce
Besserat de Bellefon 1949
Chateau Lascombes 1953
Chassagne Montrachet Morgeot 1955