The Menu Museum
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Park Lane

Date
1961-12-25
Restaurant
Park Lane
Place
Park Lane
Venue
RESTAURANT
Event
dinner
Occasion
RELIGIOUS HOLIDAY
Physical description
broadside; 8 x 12.375 inches
Currency
Dollars

Pages

  1. Page 1

Dishes

Blue Point Oysters
Shrimp Cocktail
Cherrystone Clams
Grapefruit Maraschino
Melon in Season
Supreme of Brandied Autumn Fruits
Pascal Celery Hearts
Radish Roses
Carrot Sticks
ripe and queen olives
Old Fashioned Chicken Noodle Soup
Essence of Tomato, Snow Cap
Sweet Apple Cider
Roast Vermont Hen Turkey, Giblet Gravy, Sausage-Walnut Stuffing, Cape Cod Cranberry Sauce
Whole Imported Dover Sole Saute a la Belle Meuniere (Baked Tomato and Sliced Fresh Mushrooms)
Baked Honey Cured York Ham, Sauce Cumberland, Glazed Hawaiian Pineapple Ring
Roast U.S. Prime Rib of Beef au Jus Nature, Yorkshire Pudding
Pearl Silver Onions in Cream
Mashed yellow turnips
California Brussel Sprouts Rissolle
Buttered French Cut Green Beans
Candied Sweet Potatoes
Boiled Bermuda Potatoes
Chantilly Potatoes
French fried potatoes
Yuletide Salad, Roquefort Cheese Dressing
Ice Cream Christmas Turkey, Melba Sauce
Brandied Mince Pie
Fresh Green Apple Pie
Pennsylvania Pumpkin Pie
Hudson Valley Plum Pudding, hard sauce
Camembert Cheese with Toasted Crackers
Assorted Nuts
after dinner mints
Fresh Fruits
Dates
Blue Cheese with Toasted Crackers
Swiss Cheese with Toasted Crackers
American Cheese with Toasted Crackers
Choice of Beverage

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.