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 Waldorf Astoria; Grand Ballroom

April 16, 1962

On this menu 12 dishes

Petite Marmite Henri IV, With Diced Chicken and Beef
Julienne of Vegetables
French Croutons
Sliced Filet of Prime Blue Ribbon Beef Au Champignon (Imported Cepes)
Nest of Pommes Olivette
Petite Pois a la Francaise
Salad au Printemps, with Brazilian Hearts of Palm, Lemon and Oil Dressing
Rocher of Assorted Fancy Sherbets
Macedoine of Fresh Fruit Refrachais
au Kirsch
Petits fours
Demi Tasse