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
1 / 3

Antoine

March 4, 1989

On this menu 9 dishes

Creme d'artichaut aux coquilles Saint-Jacques (Cream of artichoke with scallops)
Salade de saison, vinaigrette a l'huile d'olive et citron (Seasonal salad greens, olive oil and lemon vinaigrette)
Meli-melo de saumon au caviar (Medley of fresh and smoked salmon with a caviar butter)
Viennoise de turbot au champagne (Braised turbot with tomatoes and mushrooms and a light champagne sauce)
Filet mignon de boeuf poele aux oignons confits et au cassis (Sauteed tenderloin of beef with onions "confites" and cassis
Cote de veau panee a la creme de petits pois (Lightly breaded veal chop served with a light green pea cream sauce)
Saumon croustillant aux graines de sesame (Sauteed filet of salmon with a light sesame seed crust)
Foret noire aux griottes (Dark and white chocolate mousse with griotte cherries)
Cafe, mignardises