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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Tregenna Castle Hotel

June 21, 1964

On this menu 34 dishes

Choice of Fruit Juices
Pate Maison
Minestrone Soup
Grilled Split St. Ives Mackerel, Horseradish Butter
Scrambled Eggs Portugaise
Braised Pigeon Forestiere
Curried Lamb Madras
Roast Rib of Beef and Yorkshire Pudding
COLD BUFFET
Potato salad
Beetroot salad
Russian salad
Swedish salad
Mixed Salads
Broad Beans in Parsley Sauce
Spring cabbage
Roast Potatoes
Boiled potatoes
rice pudding
APPLE PIE AND CREAM
Banana Creams
Junkets
Strawberry Ices
Vanilla Ices
Coffee Ices
Chocolate Ices
Choice of Fruit Compotes
Cornish Cream 1s.6d.
Cheese Board
Beaujolais en carafe - Glass 3s.6d - Demi-Carafe 7s.6d. - Carafe 14s.6d.
Chablis En Carafe - Glass 3s.6d., Demi-Carafe 7s.6d., Carafe 14s.6d.
Medoc en Carafe - Glass 3s.6d., Demi-Carafe 7s.6d., Carafe 14s.6d.
Graves en Carafe - Glass 3s.6d., Demi-Carafe 7s.6d., Carafe 14s.6d.
Vin Rose en Carafe - Glass 3s.0d., Demi-Carafe 6s.6d., Carafe 12s.6d.