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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Italian Line

Park Lane · April 14, 1963

On this menu 34 dishes

Pineapple Caprice
Seafood Cocktail Delice
Pascal Celery Hearts
Ripe and Green Olives
ROSE RADISHES
Cream of Fresh Asparagus Soup
Consomme Double Printanier
Fresh Colorado Rainbow Trout Saute A La Meunier, Parslied Bermuda Potatoes, Fresh Cucumber Salad, Sour Cream
Long Ilsand Duckling Poele Bigarrade Au Curacao, Candied Sweet Potato, New Green Peas
Spring Salad Park Lane (Bibb Lettuce and Crisp Field Salad) Oil and Lemon Dressing
Cold Roast Prime Rib of Angus Beef, Chow Chow Mustard Pickle, Sliced Tomato and Potato Salad
Easter Lily with Crushed Strawberries au Kirsch
Assorted cheese and crackers
Easter Layer Cake
Milk
Demi Tasse
Tea
after dinner mints
Roast Rack and Loin of Spring Lamb, Natural Gravy (Fresh Mint Sauce) French Cut String Beans au Beurre, Croquette Potato Amandine
Prince Noir, Barton & Guestier
Beefeater Martini, Extra Dry
Easter Special Sour
Champagne Cocktail (Golden Shadows)
Veuve Clicquot, Ponsardin, Dry
Louis Roederer, Cristal, Brut 1955
Mumm Cordon Rouge, Brut 1953
Chauvenet, Red Cap
Prince Rouge, Barton & Guestier
Beaujolais, Saint Louis, Barton & Guestier 1959
Chablis, Barton & Guestier 1959
Liebfraumilch, Madonna 1959
Saint Julien, Barton & Guestier
Tavel Rose, Delas Freres
Laubenheimer, Julius Kayser 1957