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About this collection

The Culinary Institute of America’s special collection of 30,000 historical menus includes menus from CIA restaurants and donations from major menu collectors, including George Lang, Chapman S. Root, Vinnie Oakes, and Roy Andries de Groot.  Assembled over decades, the collection illustrates the history of dining in America and abroad, with menus from all of the states and over 80 countries, as well as ships, railroads and airlines.

 

Browse all menus

Browse the entire selection of digitized menus from the CIA's collection. The CIA menu collection is in the process of being digitized. To inquire about menus from the collection which are not yet online, please contact Nicole Semenchuk at n_semenc@culinary.edu.

 

More from the collection:

Archives and Special Collections, Conrad N. Hilton Library

From Schnitzel to Salsa - menu blog

Holiday Menus - online exhibit

Social media: Twitter / Facebook / Instagram

 
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