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

December 17, 1961

On this menu 26 dishes

Blue Point Oysters
Tomato Cocktail
Supreme of Fresh Fruit au Kirsch
Cream of Fresh Pumpkin
Cherrystone Clams
Grapefruit Maraschino
Melon in Season
Onion Soup au Parmesan
Filet of Fresh Lemon Sole Saute aux Amandine, Boiled Bermuda Potatoes, Fresh Crisp Cole Slaw
Fluffy Omelette a la Richemonde (Filled with Chicken Ragout Fine and Glazed), California Asparagus Tips Mimosa
Glazed Stuffed French Pancakes Maison D'or (with Creamed Chicken and Mushrooms), Buttered Tiny June Peas
Baked Sugar Cured York Ham, O Porto Wine Sauce, Brussel Sprouts Risolle, Chantilly Potatoes
Roast New England Hen Turkey, Giblet Gravy, SAGE DRESSING, Cranberry Sauce, Green Peas a la Francaise, Candied Sweet Potato
Smoked Texas Beef Tongue and Imported Holland Ham, Potato Salad
Roast Long Island Duckling, Waldorf Salad, Sauce Cumberland
Chef's Salad Bowl: with Julienne of Ham, Chicken, Tongue, and Switzerland Swiss Cheese
Mocha Layer Cake
Frozen Turkey, Melba Sauce
Choice of Cheese, Toasted Crackers
Hudson Valley Plum Pudding, hard sauce
Orange and Strawberry Preserves
Assorted Rolls and Muffins
Coffee
V8 Cocktail
Tea
Milk