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 25, 1959

On this menu 38 dishes

Blue Point Oysters
Shrimp Cocktail
Clear green turtle soup
Cream of Chicken Soup
Hearts of Celery
Radishes
Ripe and Green Olives
Roast Vermont Turkey, Chestnut Stuffing
Giblet Gravy
Lingonberries
Baked Sugar Cured Ham, Raisin Sauce
Filet of Lemon Sole Saute with Grapes Veronique
Roast Prime Ribs of Beef, Own Gravy
String Beans
Brussels Sprouts
Creamed Pearl Onions
Candied Sweet, Mashed or Rissole Potatoes
Christmas Saison Salad
Brandied Mince Pie
Imported Plum Pudding, Brandy Sauce
Bush de Noel
French Pastry
Frozen Christmas Log
Assorted Cheese with Crackers
Fruits of the Saison
sweet cider
after dinner mints
Coffee
Tea
Milk
Dry Sack Sherry$0.95
Captains Ruby Port$0.95
Scotch Whiskey Sour$1.00
Dry Martini, Plymouth Gin$1.10
Chateau neuf du pape$3.00 – $5.50
Tavel Rose$3.00 – $5.00
Lancer's Crackling Rose$3.00 – $5.50
Chateau Yquem$8.50