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 Belvedere Room Of The Hotel Astor

December 19, 1949

On this menu 48 dishes

Veuve Clicquot, Yellow Label (without vintage)
Veuve Clicquot, Yellow Label, Brut (Vintage 1942)
Bollinger 1943, Extra Quality Brut
Bollinger N.V., Extra Quality Brut
Bollinger N.V., Extra Dry--Cuvee Parfaite
Lanson, 1943. Lanson Pere et Fils, Reims, France
G.H. Mumm Cordon Rouge, '41
G.H. Mumm Cordon Rouge, Brut
G.H. Mumm Extra Dry
Moet & Chandon
White Seal Brut
Dry Imperial, 1941
Dry Imperial, 1943
Heidsieck Dry Monopole Brut Special
Heidsieck Dry Monopole, 1941 Vintage
P-J, 1943 (Pierrier-Jouet)
Ackerman-Laurence, Dry Royal
Pol Roger Brut, 1934
Pol Roger Dry Special
Pommery Sec, Non Vintage
Pommery Brut, Non Vintage
Pommery 1942
Louis Roederer Brut, 1943 Vintage
De Moers, Cramant Brut 1945
Philipponnat Brut 1943
Philipponnat, Clos des Goisses 1943
Charles Heidsieck Brut French Champagne
Paul Masson Brut California Champagne
Almaden Brut Champagne
Mouquin New York State Brut Champagne
Korbel Brut Champagne, 1944
Bellows Brut Champagne
Gotham Brut American Champagne
Gotham Extra Dry American Champagne
Olibet Boudoir Biscuits
Les Gavottes, Specialite de Bretaigne
Veritable Gaufrettes la Francaise
Caviarette au Gourmet
Keebler's Town House Crackers
Romary Old Kent Buttery Biscuits
Russian Malossol Caviar
Edward Artner's Fois Gras
Edward Artner's Fois Gras au Naturel
Russian Sevruga Caviar
Marceau Pate de Foie Gras with Truffles
Devonsheer Rounds
Pate Treville
Pate d'Aperitif