Park Avenue Hotel (1905) · 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 27 dishes

Blue Point Oysters

Cream of chicken, Marguerite

Consomme Julienne

Plives

Olives

Chow chow

Sea bass saute, Meuniere

Leg of corned pork, creamed white turnips

Grilled breast of lamb a l'Anglaise

Oranges of rice au confiture

Philadelphia capon, giblet sauce

Ribs of prime beef au jus

Mashed and boiled potatoes

Cauliflower, Hollandaise

Macaroni au tomate

Lettuce

Macaroni au tomate

Rice souffle pudding au cognac

Assorted cakes

Africaine au chocolat

Macaroon ice cream

Neufchatel, Roquefort or American

Caufe noir

Sauterne$0.75 – $1.25

Bordeaux vieux, Park Avenue Special$0.40 – $0.75

Moet & Chandon, White Seal$1.75 – $3.50

G.H. Mumm's Extra Dry$1.75 – $3.50