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

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Park Avenue Hotel

New York, NY · March 2, 1900

On this menu 47 dishes

BUZZARD BAY OYSTERS
Bouillon in Cup
Clam Chowder
Queen olives
Tea
Radishes
Chocolate
Coffee
Pin-money mangoes
Stewed prunes
Scollops en caisse, Poulette Sweet potato croquettes
Ribs of prime beef
Calf's tongue, sauce Romaine
Breast of lamb breaded, with beans, Bretonne
Roast beef hash with green peppers and poached egg
Cold lobster in the shell
Lobster salad
Potato salad
Chicken salad
Mashed potatoes
Spinach with egg
Boiled potatoes
Boiled rice
Roast beef
Corned beef
Tongue
Lamb
Pickled lambs' tongues
Boned capon
Crackers
Chipped beef
Pitted cherries
Sliced Bananas
Turkey
Apple Sauce
Sardines
Red currant jam
Cuberland ham
Philadelphia Cream Cheese
Chicken
AMERICAN CHEESE
Gruyere Cheese
ORANGE ICE CREAM
Cocoanut Pudding, wine sauce
Hot buns
Assorted cakes
Peach tarts