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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Tapestry Room

Park Place; Tapestry Room; 299 Park Avenue · March 27, 1960

On this menu 47 dishes

Liebfraumilch (Madonna)$3.00 – $5.50
Chablis Wine$2.75 – $5.50
Chianti Marchesi Antinori$2.50 – $4.00
Tavel Rose$2.50 – $5.00
Chateau neuf du pape$3.00 – $5.50
Scarlet O'Hara Cocktail$1.20
Bourbon Old Fashioned$1.15
Brandy Egg Nog$1.50
Ugli Fruit (Imported from Jamaica)
Supreme of Fresh Fruit
Half Grapefruit
Melon in Season
Scrambled Eggs with Canadian Bacon
Fresh Florida Shrimps a l'Indienne, Rice Pilaw, Major Grey's Chutney
Diced Chicken in Cream with Waffle
Poached Eggs, Benedict: English Muffin, Ham, Hollandaise Sauce
Grilled Filet of Sole, Hoteliere with Mushrooms
Prime Beef Stew a la Stroganoff with Egg Noodles
Creamed Spinach
New green peas
Pineapple Juice
Orange Juice
Apple Juice
V-8 Juice
Clam juice
Tomato Juice
Oxtail Soup with Sherry Wine, Parisienne
Cream of Chicken with Noodles
Small String Beans
Candied Sweet Potatoes
Mashed potatoes
Rissole Potatoes
French fried potatoes
Cold Fresh Asparagus with Ham
Cold Long Island Duckling, Fruit Salad, Lingonberries
Chef's Salad
Salad Bowl, Maison
Jumbo Shrimp Salad
Jelly Biscuit Roulade
Chocolate Layer Cake
Red Cherry Pie
Assorted Pastry
Selected Choice of Ice Cream
Assorted cheese
Coffee
Tea
Milk