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 48 dishes

BUZZARD BAY OYSTERS

strained okra

Consomme in cup

Queen olives

Radishes

Pin-money Mixed Pickles

Panfish, Meuniere

German fried potatoes

Ribs of prime beef

corned beef tongue with beet tops

Stewed Lamb with Vegetables

scrambled eggs with ham, country style

Pate de foie-gras sandwich

Lobster salad

Potato salad

Chicken salad

Mashed potatoes

Boiled potatoes

Marrow squash

Boiled rice

Roast beef

Corned beef

Tongue

Lamb

Pickled lambs' tongues

Chipped beef

Cumberland ham

Boned capon

Turkey

Sardines

Chicken

Sago Pudding, Madeira Sauce

Apple Tarts

Hot buns

Assorted cakes

Vanilla ice cream

Stewed prunes

Preserved figs

Sliced Bananas

Apple Sauce

Red currant jam

Philadelphia Cream Cheese

AMERICAN CHEESE

Gruyere Cheese

Crackers

Tea

Chocolate

Coffee