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 17, 1960

On this menu 22 dishes

Brandy Egg Nog$1.50
Easter Whiskey Sour$1.10
Royal Gin Fizz$1.10
Mumm's Cordon Rouge Brut 1953$7.50 – $13.00
Liebfraumilch (Madonna)$3.00 – $5.50
Chateau Nefu Du Pape La Gardine 1955$3.00 – $5.50
Chauvenet, Red Cap$4.50 – $8.50
Berncasteler, Blue Nunnull – $5.00
PINEAPPLE BASKET, FANTASIE$7.50
Chicken Noodle Soup, Park Lane$7.50
Key West Clear Turtle Soup, Amontillado$7.50
Roast Easter Spring Lamb, Boulangere Glazed Carrots$7.50
Grilled Dover Sole, Maitre D'Hotel Small String Beans, Parsley Potatoes$7.50
Boneless Stuffed Squab Chicken, Sauce Periqueux New Peas, Parisienne Potoatoes Rissole$7.50
ICELAND BABY ANGEL SHRIMPS, NEWBURG in Patty Shell, Fresh Asparagus$7.50
BAKED SUGAR CURED VIRGINIA HAM Candied Sweet Potatoes, Plain Spinach, Sauce Champagne$7.50
Easter Salad, Mimosa
Park Lane Special Fruit Cardinal: - Vanilla Ice Cream, Strawberries, Sliced Peaches, Pears, Melba Sauce, Toasted Almonds
Petit Fours
Coffee
Demi Tasse
ICELAND BABY ANGEL SHRIMPS, NEWBURG in Patty Shell, Fresh Asparagus$7.50