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 Lane

March 22, 1959

On this menu 50 dishes

Consomme Printanier
Cream of Chicken Soup
Breast of Capon Virginian, Smithfield Ham, Spinach
Baked Sugar Cured Hickory Ham, Orange Sauce, Candied Sweet Potato
DC-8$1.10
Caravelle Champagne Cocktail$1.60
Apple Strudel
Ice Cream Cake, Strawberry Sauce
Coffee
Tea
Harvey's Amontillado Sherry (glass)$1.00
70-Chablis Premier Cru Chapelots (Mignard Est. Bottled) 1955$6.00
73-Batard Montrachet (Rousseau, Estate Bottled) 1955$8.50
85-Chateauneuf Du Pape (La Gardine, Estate Bottled) 1953$3.00 – $5.50
62-Nuits St. George (Close des Forets, Estate Bottled ) 1953$8.00
168-Lacrima Christi, Cinzano 1949$7.50
Wine Suggestions
Grapefruit
Melon
Supreme of Fruits, Grenade
Pineapple, Orange, Apple, V-8, Clam or Tomato Juice
Cream of Chicken Soup, Park Lane
Consomme Printanier
Scrambled Eggs with Special Sausage Cakes, Tomatoes, New Peas
Curry of Florida Shrimps with Pilaff Rice, Peas, Chutney Sauce
Broiled Filet of Lemon Sole, Fresh Mushrooms, Hoteliere, Lima Beans
Creamed Chicken Hash, Waffles Peas
Buckwheat Cakes or Wheat Cakes, Maple Syrup, Sausages, Bacon
Steamed Corned Beef Hash with Poached Egg, Grilled Tomato
Grilled Salisbury Steak, Bacon, Tomato, Pineapple, Creamed Spinach
Cold: Maryland Turkey, Brisket of Corned Beef, Smoked Ox Tongue and Smoked Ham
Chicken, Crab Meat or Chef's Salad
Indian Relish
Potato
Cole Slaw Mexicaine
Mixed Green, Celery, Apple, Fruit or Vegetable Salad
Orange marmalade
Assorted Hot Rolls
Bran and Corn Muffin
Strawberry jam
Blueberry Muffin
Pop Over
Toast
Ice cream
Mints
Fruits
Coffee
Tea
Milk
Sunday Brunch- $5.00 per person