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 45 dishes

Blue Point Oysters

Little Neck clams

Olives

Radishes

Celery

Puree of tomatoes aux perles de Nizam

Consomme aux Pates de Gene

Eclairs of sardines

Filet de Sole, Marguery

Cucumbers

Potato Balls

Ham glace with Spinach

Fried Spring chicken with corn fritters

Fricandeau of veal with sorrel

Emince of tenderloin of beef, Catalane

Escalopes of rice with preserves

Pineapple Sorbet

Edam Cheese

Coffee

ROQUEFORT CHEESE

CAMEMBERT CHEESE

Nuts

Fruit

Macaroon ice cream

Bavarois a l'orange

Duckling, Apple Sauce

Boiled potatoes

Ribs of prime beef

Haunch of Mutton, Currant Jelly

Mashed potatoes

Boiled rice

Kidney Beans

Cauliflower a la creme

Celery au jus

Succotash

Sweet Potatoes, Southern Style

Lettuce

Lobster salad

Cold Slaw

APRICOT PIE

Fruit pudding, rum sauce

Pumpkin Pie

Assorted cakes

Patience cake

Raisins