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

April 26, 1959

On this menu 66 dishes

Oxtail Soup
Cream of Chicken with Noodles
Breast of Capon Virginian, Smithfield Ham. Spinach
London Broil on Toast, Lettuce and Tomato, French Fried Potatoes
Apple Strudel
Ice Cream Cake, Strawberry Sauce
Coffee
Tea
Harvey's Amontillado Sherry (glass)$1.00
Chablis Premier Cru Chapelots (Mignard Est. Bottled) 1955$6.00
Batard Montrachet (rousseau, Estate Bottled) 1955$8.50
Chateauneuf Du Pape (La Gardine, Estate Bottled) 1953$3.00 – $5.50
Nuits St. George (Close des Forets, Estate Bottled) 1953$8.00
Lacrima Christi, Cinzano 1949$7.50
Milk
Tea
Coffee
Fruits
Mints
Ice cream
Toast
Pop Over
Blueberry Muffin
Strawberry jam
Bran Muffin
Corn muffin
Assorted Hot Rolls
Orange marmalade
Vegetable Salad
Fruit salad
Apple Salad
Celery Salad
Mixed Green Salad
Cole Slaw Mexicaine
Potato
Indian Relish
Chef's Salad
Crab Meat salad
Chicken salad
Smoked Ham
Smoked Ox Tongue
Brisket of Corned Beef
Maryland Turkey
Marsala with Spinach
Escalopine of Veal
Steamed Corned Beef Hash with Poached Egg, Grilled Tomato
Buckwheat Cakes
Wheat Cakes
Maple Syrup
Sausages
bacon
Creamed Chicken Hash, Waffles and Peas
Broiled Filet of Lemon Sole, Fresh Mushrooms, Hoteliere, Lima Beans
Curry of Florida Shrimps with Pilaff Rice, Peas, Chutney Sauce
Scrambled Eggs with Special Sausage Cakes, Tomato, New Peas
Cream of Chicken with Noodles
Tomato Juice
Clam juice
V-8 Juice
Apple Juice
Orange Juice
Pineapple Juice
Oxtail Soup
Supreme of Fruits, Grenade
Melon
Grapefruit