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

B.O.A.C. Cunard

January 1, 1965

On this menu 30 dishes

Cheese - Cream Crackers
Breast of Chicken, Sauce Supreme
Garden Peas Vichy
Duchesse Potatoes
Mushroom Risotto
Peach Melba
Canape Choisis
Coffee
Open Style Sandwiches
Savoury Bridge Rolls
Danish Pastry
Tea
Coffee
Champagne 1/4 Bottles
English Beer
English Lager
Sherry
Selected French Wines from Burgundy, 1/4 Bottles
Selected French Wines from Bordeaux, 1/4 Bottles
Liqueurs
Brandy V.S.O.P.
Martini Sweet
Martini Dry
WHISKY
Gin
Packets of 20s English Cigarettes, Plain Tip
Packets of 20s American Cigarettes, Plain Tip
Packets of 20s English Cigarettes, Filter Tip
Packets of 20s American Cigarettes, Filter Tip
a selected fish course is available on Fridays