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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Essex House

April 24, 1962

On this menu 34 dishes

Positano
BEAUVIN, Half'n Half Vermouth
ST. RAPHAEL-APERITIF WINE
C&P EXTRA DRY FRENCH VERMOUTH
GARNIER-CREME DE CASSIS
Pimm's Cup No. 1
CAMPARI APERITIVO
MARTINI & ROSSI IMPORTED VERMOUTH
DUBONNET RED APERITIF WINE
DUBONNET BLONDE APERITIF WINE
BOISSIERE CHAMBERY-FRAISE
BOISSIERE SWEET VERMOUTH
NOILLY PRAT FRENCH DRY VERMOUTH
NOILLY PRAT ITALIAN SWEET VERMOUTH
Pikina
Tribuno SWEET VERMOUTH
TRIBUNO DRY Vermouth
SIROP DE CASSIS
Perrier Water
CHARLES & CO., HICKORY SMOKED HAM and a variety of fine cold cuts.
CARR'S ASSORTED CHEESE BISCUITS
PROSCUITTO HAMS from PARMA, ITALY
MAYTAG BLUE CHEESE From Newton, Iowa, from the Maytag Dairy Farms - comes an American Blue Cheese, smooth, and of creamy-white texture. It is rich, and distinctive in flavor. One of America's finest products.
HAFNER BRAND Pate de Foie
MELBA TOAST
SMOKEHOUSE COCKTAIL ALMONDS These almonds have a hickory smoked flavor and are lightly salted.
SS Pierce Spanish Olives (pitted)
Cresca Ripe Olives
CHEESECUIT
McVITIE PRICE Wheatolo
CRESCA Gressini
TWIGLETS
SABLE CLUB CHEDDAR blended with port wine
MEDAGLIA D'ORO ESPRESSO COFFEE