Hotel Gramercy Park (1949) · The Menu Museum

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

On this menu 74 dishes

George Goulet Champagne$11.50

Charles Heidsieck Champagne$12.50

Bollinger Brut$6.75 – $12.50

Pol Roger, 1934$13.50

Cliquot Ponsardin$12.50

Great Western$3.50 – $6.50

Gold Seal$6.25

Vintners, New York$6.25

Gotham Sparkling Burgundy$3.50 – $6.50

Voleny Clos de Cheves$5.50

Valliant$1.25 – $2.25

Beaulieu Vineyard$2.25

St. Emilion$5.50

Graves superieur$3.50 – $6.50

Chateau Yquem$10.50

Valliant Sauterne$1.25 – $2.25

San Benito Sauterne$2.25

Cresta Blanca$2.25

Beaulieu Vineyard Chablis$2.25

Fountain Grove Riesling$2.25

Grilled Grapefruit

Fresh Fruit Cup

Casaba Melon

Shrimp Cocktail

Blue Point Oyster Cocktail

Cape Cod Oyster Cocktail

De Luxe Crab Meat Cocktail

Cherrystone Clam Cocktail

Celery Hearts

Radishes

Young Carrot Sticks

Scallions

Mixed Olives

Consomme Double

Tomato Bouillon

Cream of Fresh Mushrooms with Croutons

Old Fashioned Chicken Noodle Soup

Roast Maryland Young Tom Turkey, Chestnut Dressing, Giblet Gravy, Fresh Cranberry Sauce

Brussels Sprouts

Mashed yellow turnips

Fresh String Beans

Creamed White Onions

Buttered New Peas

Mashed sweet potatoes

Boiled Sweet Potatoes

BAKED SWEET POTATOES

Candied Sweet Potatoes

orange sherbet

Raspberry sherbet

Sweet Apple Cider

Mixed Greens Salad

Lettuce and Tomato Salad

Romaine Salad

Hot or cold mince pie

Thanksgiving Layer Cake

Pumpkin Pie

Plum Pudding, Sherry Sauce

Apple Pie

Glace Parfait

Vanilla ice cream

Chocolate Ice Cream

STRAWBERRY ICE CREAM

CAMEMBERT CHEESE with Toasted Saltines

Blue Cheese with Toasted Saltines

American Cheese with Toasted Saltines

Coffee

Sanka

Chocolate

Tea

Milk

Mints

Assorted Nuts

CLUSTER RAISINS

Nut Cake