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Park Avenue Hotel

Date
1900-11-29

Pages

  1. Page 1
  2. Page 2

Dishes

Blue Point Oysters
Cape Cod Oysters
Clear green turtle
Chicken broth
Sorrel with crumbs
Creamed fresh mushrooms on toast
Olives
Celery
SALTED ALMONDS
Radishes
Boneless smelts, anchovy butter
Boiled Kennebec salmon, Cardinal sauce
Cucumbers
POTATOES DUCHESSE
Saddle of lamb with kidney beans
Glazed ham with spinach
Larded tenderloin of beef with stuffed artichokes
Sweetbread in cases with truffles
Potted quail with Brussels sprouts
Diamond-back terrapin, Amontillado sherry
Peaches with rice, Maraschino
RUM PUNCH
Rhode Island Turkey stuffed with chestnuts, cranberry sauce
Ribs of prime beef
Suckling pig, sage stuffing
Gosling, Apple Sauce
Cauliflower
GREEN PEAS
Asparagus Tips
Boiled Onions
Broiled tomatoes
Boiled rice
Mashed potatoes
Boiled potatoes
Sweet Potatoes, Southern Style
Red-head duck, currant jelly
Lettuce Salad
Tomato in surprise
Chicory
English Plum Pudding, Hard Sauce
English Plum Pudding, Brandy Sauce
Mince Pie
Pumpkin Pie
Apple Pie
Wine Jelly
Assorted fancy cakes
Frozen Pudding
Candy
Fruit in Season
Nuts and Raisins
STRAWBERRY ICE CREAM
CAMEMBERT CHEESE
AMERICAN CHEESE
Coffee

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.