Founded in 1946 in New Haven, Connecticut as a vocational institute for returning World War II veterans, the Culinary Institute of America boasts a long history of excellence in cuisine, including top alumni chefs like Anthony Bourdain, Cat Cora, and Hari Nayak. On this section of the Hudson River Valley Heritage website, interested readers may peruse a host of digitized menus that relate to both the region's culinary history and the school's illustrious history. Items from the collection include a 1976 Easter Sunday Dinner at the St. Regis-Sheraton in Manhattan that featured Prosciutto Pate de Campagne, Little Neck Clams, Supreme of Fresh Fruit, Consomme Double Rennaissance, Cream of Asparagus, and many other delicacies for a set price of $15.50 per person or $8.75 for children under 12. Other menus include a Lake Mohonk Mountain House Menu from 1932, a 2007 St. Andrew's Cafe beverage list, and many, many others. For readers interested in the Culinary Institute of America or the history of American food, these digitized menus will provide great entertainment.