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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Swissair

January 1, 1987

On this menu 19 dishes

CHAMPAGNE MUMM BRUT CORDON ROUGE, French Champagne
CURE D'ATTALENS, Swiss White Wine from the Geneva Lakeside
PINOT NOIR DU VALAIS "Römerblut", Swiss red wine from the upper Rhône Valley
PICCATA DE VEAU TESSINOISE
Spaghetti au Beurre
HARICOTS VERTS
SALADE DE SAISON
GATEAU GOURMET
FROMAGE - BISCOTTES SALEES
CAFE
Small Scallops of Veal
Spaghetti in butter
String Beans
SALAD IN SEASON
Cheese and Crackers
Coffee
FRIVOLITES
Appetizers
Fancy Cake