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
Page 3
Page 4
Page 5
Page 6
Page 7
Page 8
Page 9
Page 10
Page 11
1 / 11

The Hotel Astor The Belvedere Room

December 6, 1950

On this menu 45 dishes

Pol Roger Brut 1937
Pol Roger Dry Special
Veuve Cliquot, Yellow Lable, Brut, Vintage 1943
Veuve Clicquot, Yellow Label, without Vintage
Lanson, 1943
Taittinger Champagne, Brut Reserve, Vintage 1943
Taittinger Champagne, Brut Rose, Vintage 1943
Lanson Black Label
Louis Roderer Brut, Vintage 1945
Bollinger 1943 Extra Quality Brut
Bollinger N. V. Extra Quality Brut
Bollinger N. V. Extra Dry, Cuvee Parfaite
Ruinart Brut, Non-Vintage
Ruinart Brut, 1943
Heidsieck Dry Monopole Brut Special
Heidsieck Dry Monopole, Vintage 1945
Ackerman, Dry Royal, Sparkling Saumur 1945
Charles Heidsieck Brut Champagne
G.H. Mumm Cordon Rouge Brut 1943
G.H. Mumm Cordon Rouge Brut
Dom Perignon 1943
Dry Imperial 1943
White Seal Brut Champagne
Gotham Brut American Champagne
Gotham Extra Dry American Champagne
Chauvenet Red Cap
Bellows Brut
Korbel Pink Champagne
Mouquin New York State Brut Champagne
Almaden Brut California Champagne
Almaden Sparkling Burgundy
Korbel Brut Vintage 1944
Bagatelle After-Dinner Mints
Peak Frean Royal Scotch Short Bread
Peak Frean Petit Beurre
Peak Frean Round Whole Meal Biscuits
Brittany Butter Biscuits
Huntley & Palmer Petit Beurre
Nestor de Luxe Champagne Biscuits
Romary's Afternoon Tea Biscuit
Lindt Gaufrettes
Boudoir Olibet Champagne biscuit
Veritable Gaufrettes la Francaise
Romary's Old Kent Buttery Biscuits
Altman's Wafer-Thin Mints