Vintage Easter Menus

Easter Sunday dinner cards from Belle Époque hotels, 1895–1901

Easter dinner was a major event at Edwardian and Belle Époque hotels. The surviving menus tend toward delicate pastels, floral motifs, and elaborate French cuisine — leg of lamb, asparagus, fresh peas. A small but visually distinct sub-archive of spring elegance.

More occasions: Christmas  ·  Thanksgiving  ·  New Year  ·  Dinner