Easter menus from New York’s restaurant past

EasterdinnermenufrontwindsorEaster dinner was a feast at the luxurious Hotel Windsor in 1893, once on Fifth Avenue and 46th Street.

Judging by the cover of the menu (left), the day’s religious significance was front and center.

Starting with “Easter eggs,” this Gilded Age menu details more than seven hefty courses, ending with a delicious strawberries and cream option.

Mutton kidneys and frizzled beef, on the other hand, sound less than appetizing.


Fast-forward to 1955. We’re at the Park Lane Hotel (located on Park Avenue and 48th Street until 1971), and Easter Dinner is now Easter Sunday Brunch, its religious significance not referenced.

The menu is a lot smaller and features brunch favorites New Yorkers indulge in today, such as Eggs Benedict and pancakes (okay, wheat cakes) and sausage.


Looks like only hot buns, filet of sole, and sausage appear on both menus, which are part of the New York Public Library’s fantastic Buttolph Collection of American menus.

If the Park Lane Hotel still hosts an Easter Brunch, I bet it’s no longer $4.50 a person!

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5 Responses to “Easter menus from New York’s restaurant past”

  1. Middlemay Farm Says:

    Reblogged this on Nothing Gilded, Nothing Gained–Books & Writing at Middlemay Farm.

  2. Rich T Says:

    They coulda had a V-8! I didn’t know the juice was that old.

  3. Malcolm Greenhill Says:

    That’s what I call food and I bet the ingredients were fresher than today. So much for our vastly ‘improved’ quality of life.

  4. doublewhirler Says:

    That is a menu – you don’t see menus like that today.

  5. ephemeralnewyork Says:

    I can’t imagine eating so much in one sitting. My stomach hurts just looking at the 1890s menu. Yet people were so much thinner then.

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