Park Avenue Hotel (1900) · The Menu Museum

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

On this menu 46 dishes

Filet mignon grille, Montebello

Escalopes of veal larded, Marashal

CALF'S FEET, VINAIGRETTE

FRENCH PANCAKES, CELESTINE

Ribs of prime beef

CAPON, HERB STUFFING

Ham, champagne sauce

Raspberry Sorbet

Beef braise, Flamande

Pig's jowl with cabbage

Coffee

Edam, Roquefort and Camembert cheese

Fruit

Nuts and Raisins

New figs

Timbale of salmon, sauce Aurore

Cucumbers

Sweet potato croquettes

Chicken mayonnaise

Lobster Mayonnaise

Lettuce

Chicory

BUZZARD BAY OYSTERS

Little Neck clams

Chicken Mullagatawny soup

Consommé aux Quenelles

STUFFED CRABS, DIABLE

Queen olives

Radishes

Celery

APRICOT PIE

Custard Pie

Assorted cakes

Charlotte Russe

Macaroons, Hollandaise

Boiled potatoes

Mashed potatoes

Vanilla ice cream

Boiled rice

String Beans

CONGRESS PUDDING, FRUIT SAUCE

Marrow squash

Cauliflower, cream sauce

OYSTER PLANT, POULETTE

BAKED SWEET POTATOES

Brussels Sprouts