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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The Plaza

April 27, 1955

On this menu 22 dishes

LE CAVIAR DE LA VOLGA
Les Quiches Loraine
Le Poule au Pot, Maison
La Mousse de Sole de la Manche, Neptune
Le Coeur de Charolais Forestiere, Sauce Perigeux
La Pomme de Terre Fondante
Le Celeri Braise
La Salade Messaline
Le Plateau de Fromages
Le souffle Rothschild
Sauce Sabayon
La Corbeille Fleurie de Mignardises
Le Cafe Bien Chaud
Harvey's Bristol Dry Sherry (Park & Tilford)
G H Mumm Cordon Rouge, Brut (Browne Vintners)
Gewurztraminer, Clos Gaensbroennel, '47 -- Grand Reserve (Julius Wile Sons and Co.)
Chanson Clos de Feves, '49 (Julius Wile Sons and Co.)
Chateau Cos d'Estournel, '49 Commune St. Estephe (Browne Vintners)
Bollinger Extra Quality Brut, '47 (Julius Wile Sons and Co.)
Moet & Chandon, Cuvee Dom Perignon, '43 (Schieffelin & Co.)
HENNESSY COGNAC
Liqueurs