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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Unknown restaurant

March 12, 1994

On this menu 11 dishes

Angel Hair Pasta and Asiago Cheese Medallions with Cajun Prawn and Aioli Sauce
Grilled Polenta with Roasted Duck Confit
Seared Gravlax on Buckwheat Blinis
Scallop on Asparagus Skewer with Thai Glaze
1993 Callaway Pinot Gris
Coriander-Crusted Tuna with Blood Orange & Asparagus
1992 Clos du Bois Calcaire Chardonnay
Roasted Lamb Chops with Spinach Souffle Spiral, Wild Mushroom Mousse and Shiitake Chips
1989 Atlas Peak Consenso
Honey and Goat Cheese Brulee with an Anise Tuile and Dried Fruit Garnish and Cabernet Sauvignon Compote
1987 William Hill Reserve Cabernet Sauvignon