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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Chateau Briand

April 28, 1989

On this menu 20 dishes

Fresh Fruit Cup
Mushroom Barley Soup
Tortellini in Brodo Soup
Salade Caesar
Celery
Queen olives
RELISHES
Fresh Rolls & Creamery Butter
Prime ribs of beef au jus
Veal Marsala
Fresh Fillet of Almondine
Stuffed Baked Potato
Glazed Carrots
Peach Melba
Cafe Des Gourmet
Espresso
CORDIALS
Viennese Trays
Hot Hors d'Oeuvres
International Buffet