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 Ambassador

December 11, 1957

On this menu 37 dishes

Charles Heidsieck 1949 British Cuvee
Louis Roederer Brut, Non-Vintage
Louis Roederer Brut Rose, 1949 Vintage
The Champagnes of Lanson Pere et Fils, Reims, France
Lanson 1952 Brut
Lanson Black Label Brut
Lanson Dry Extra
Perrier-Jouet, Cuvee Pavillon, Extra Quality - Extra Dry
Perrier-Jouet, English Cuvee Brut, 1952 Vintage
Dry Monopole Champagnes
Vintage 1952 Brut
Brut Rose Vintage 1952
Extra Dry Non-Vintage
J. BOLLINGER, AY-CHAMPAGNE
Bollinger Extra Quality Brut - 1952
Bollinger Extra Quality Brut
CHAMPAGNE De SAINT MARCEAUX BLANC DE BLANCS 1953
Clicquot, Yellow Label, Dry
Clicquot, Yellow Label, Brut 1952
Dry Imperial 1952
Brut Imperial
Moet & Chandon White Seal Extra Dry
Taittinger Vintage 1952 Blanc de Blancs Champagne
Pol Roger Brut Reserve 1945
Pol Roger Brut Reserve 1947
Pol Roger Brut Special N.V.
Medaglia d'Oro
LU CHAMPAGNE BISCUITS
Lu Petit Beurre
de Beukelaer's Pam d'Amandeo
Verkade fan wafers
CARR'S WHEATMEAL BISCUITS
Peak Frean's Twiglets
McVitie & Price Melrose- Assorted Short Bread
Lazzaroni Amaretti di Saronno
Schmedli Bel: Mixed
Charlotte Charles- Old Fashioned Bonton Cookies