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Park Avenue Hotel

NEW YORK, NY

Date
1901-01-01
Restaurant
Park Avenue Hotel
Place
NEW YORK, NY
Venue
COMMERCIAL
Event
DINNER
Physical description
CARD; ILLUS; COL; 7.75X10;
Currency
Dollars

Pages

  1. Page 1
  2. Page 2

Dishes

Cape Cod Oysters$0.30
Saddle Rock oysters, half shell$0.35
Blue Point Oysters$0.25
Little Neck clams$0.25
Fruit petits pates a la Dauphine$0.50
Pin-money pickles$0.20
Russian Caviar on Toast$0.40
Anchovies on Toast$0.40
Spanish Onions$0.20
Celery$0.30
Olives$0.15
Pim Olas$0.20
Radishes$0.15
<green turtle au vin de champagne$0.50
Creme St. Germain$0.25
Essence of chicken a la Sevigne$0.30
Green turtle a l'anglaise$0.50
Mock Turtle$0.40
Consomme Plain$0.25
Chicken broth with rice$0.30
Clear green turtle soup$0.60
Julienne Soup$0.30
Split pea soup$0.25
Printaniere$0.30
Mongole$0.30
Tomato Soup$0.30
Consomme$0.25
Consommé, cup$0.15
Planked shad au beurre ravigote, potatoes fondantes$0.50 – $1.00
Medaillon of striped bass, Castillane$0.50
Scollops$0.50
Shad Roe with Bacon$0.40 – $0.75
broiled shad$0.40 – $0.75
Fried smelts, sauce tartare$0.40
STUFFED CRABS, DIABLE$0.40
York ham a la Segur$0.40
Breast of capon a la Zingara$0.75
Terrapin, Maryland$1.50
Filet mignon of beef, Madeleine$0.80
Supreme of partridge, Lucullus$1.25
Veal cutlet a la Dreux$0.60
English chop en casserole$0.50
Broiled Mushrooms on Toast$0.70
Sweetbread au fin de siecle$0.90
Spring chicken saute, Valenciennes$0.75
Stuffed peppers, demi-glace$0.30
Timbale of fruit, Printaniere$0.30
Ribs of prime beef$0.30
Lamb, mint sauce$0.30 – $0.50
Stuffed Chicken$0.75 – $1.50
Duckling, Apple Sauce$0.75 – $1.50
Turkey, Cranberry Sauce$0.60
Chicken grouse$0.75 – $1.50
Partridge$0.75 – $1.50
Philadelphia squab$0.75
Broiled Quail$0.60
Broiled Spring Chicken$0.50 – $1.00
Sweet potatoes, baked, boiled or fried$0.15
Sweet Potatoes, Grilled$0.25
Potatoes, mashed or boiled$0.10
Potatoes, gratin$0.30
GREEN PEAS$0.25
Stuffed green peppers$0.30
Boiled rice$0.15
Oyster Bay asparagus$0.40
Boiled Onions$0.20
French string beans$0.30
String Beans$0.25
Lima beans$0.30
Sweet Potatoes, Southern Style$0.25
Beets au beurre$0.25
Marrow squash$0.25
Spaghetti au Gratin$0.25
Asparagus Tips$0.30
Spinach with egg$0.25
Brussels Sprouts$0.30
Cauliflower$0.35
Succotash$0.25
Stewed Corn$0.25
Mashed Turnips$0.25
Spaghetti a l'Italienne$0.25
Fried Egg Plant$0.25
Stewed tomatoes$0.25
French peas$0.25 – $0.40
Stuffed tomatoes$0.30
Turkey$0.60
Roast beef$0.30
Chicken$0.75
Corned beef$0.25
Tongue$0.30
Lamb$0.50
Ham$0.30
Pate de foie-gras$0.75
Pate de foie-gras sandwich$0.40
Cucumber$0.25
Macedoine$0.35
Chiffonade$0.50
Lettuce$0.25
Spanish Onions$0.20
Tomato$0.25
Chicken$0.50
Lobster$0.50
Shrimp$0.50
Potato$0.25
Romaine$0.25
Chicory$0.25
Lettuce and Tomato$0.30
Escarole$0.25
Roquefort$0.25
Brie$0.25
Gruyere$0.20
American$0.10
Camembert$0.25
Philadelphia cream$0.20
Edam$0.20
English$0.20
Neufchatel$0.20
English plum pudding, hard and brandy sauce$0.30
Mince Pie$0.15
Pumpkin Pie$0.15
Apple Pie$0.15
Jelly au cognac$0.20
Charlotte Moderne$0.20
Omelette soufflée$0.50
Cold farina pudding$0.20
Assorted cakes$0.15
Vanilla ice cream$0.15 – $0.25
STRAWBERRY ICE CREAM$0.15 – $0.25
Chocolate Ice Cream$0.15 – $0.25
Charlotte glacée$0.25
Meringue panachee$0.25
Neapolitan ice cream$0.30
Nesselrode Pudding$0.35
Roman Punch$0.25
Meringue glacee$0.25
Tutti frutti$0.30
Lemon water ice$0.15 – $0.25
Orange Water Ice$0.15 – $0.25
Swiss meringue$0.20
Biscuit Tortoni$0.30
Punch Benedictine$0.20
Malaga grapes$0.30
Apples$0.15
Baked apples with cream$0.25
Pears$0.20
Oranges$0.20
Bananas$0.15
Bar-le-Duc$0.35
Sliced pineapple$0.25
Figs$0.25
Grape fruit$0.35
Compote of Assorted Fruits$0.75
Brandy pears$0.40
Canned Fruits$0.20
Demi-tasse$0.10
Coffee, Pot$0.20
Tea, Pot$0.20
Coffee, pot, with cream$0.25
Glass of milk$0.10
Water used is filtered by the Buehring Water Purifying Co.'s Process.
Vermicelli$0.25

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.