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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Hotel Pierre

May 9, 1945

On this menu 28 dishes

Almaden Brut
Korbel Rouge
Gotham Extra Dry Champagne
Gotham Brut Champagne
"Vintners Brut" Champagne
Cook's Imperial American Champagne (Brut)
Bellow Brut New York State Champagne
Charles Fournier Brut
Gold Seal Brut
Royal Brut Extra Dry Portuguese Sparkling Wine
Cresta Blanca Champagne
Padre Sec California Champagne
Renault Extra Dry Champagne
Renault Brut Champagne
Beaulieu Signature Sparking Moselle
Vai Bro. Sparkling Moselle
Beaulieu Signature Sparkling Burgundy
Gotham Sparkling Burgundy
Vintners Sparkling Burgundy
Cresta Blanca Sparkling Burgundy
Vai Bros. Sparkling Burgundy
Sparkling Peach Bowl - Chateau Lejon White Wine, Lejon Brandy, White Rock Sparkling Mineral Water
Peterson's Swedish Style Milk Wafers
Burry's Grisbix
Gaufrettes la Francaise
Marguerite Finest Dessert Sticks
Marguerite Cocktail Sticks
Filbits