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 Greenbrier

September 13, 1963

On this menu 27 dishes

Quiche Lorraine
Shrimp in Beer Batter, Sour Sweet
Succulent Spareribs
Bratwurst with Onions
Oysters Opened to Order
Clams Opened to Order
Vegetables with Bagna Calda
Brasseries Favorite "Tidbits"
Clam Broth and Soft Shell Clams, French Bread and Melted Butter
Round of Beef
The Champion Lamb
Chukkar Partridges with Juniper Berries
The Chickens, Mustard Flavored
4-H West Virginia Hams, Mapled and Nutted
Maine Lobster, Herbal-Flavored Noisette Butter
Allegheny Game Trout, Herbal-Flavored Noisette Butter
Marinated Club Steak with Crushed Black Pepper
Compote Andalouse
Vine Ripe Tomatoes
Cheese from both Shores
Coffee
Tea
Best Bordeaux
Old German Beer in the Stein
Fruits From Our Land of Plenty
Red and White Slaw
Idaho baked potato