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

Page 1
Page 2
1 / 2

The Compound

December 23, 1985

On this menu 15 dishes

Cole Madrilene a la Mimosa
Para Port 1944
Loire White, 1969 Chateau de Sancerre
Croquembouche a la Duchesse
Champagne, Cuvee Belle Epoque, Perrier-Jouett
Le plateau de Fromages de France
Burgundy Red, 1966, Camus Chambertin
Cognac X.O., Hennessey
Bordeaux Red, 1961, Chateaux Ausone, Saint-Emilion
La Campanile de Crepes aux Fruits de Mer del Palazzo Rezzonico
Le Canard a la Marengo de Josephine
The Baron of Indiana Milk-Fed Lamb
Legumes de Saison
Batons de Pommes de Terre
Le Dome de la Belle Geraldine