New York Athletic Club, Easter menu

The cover of this Easter menu from the New York Athletic Club in 1980 depicts a colorful arrangement of spring flowers and bonnets. Easter is often a celebration of the beginning of spring -- we think of children wearing new clothes, women donning hats, Easter dinners with ham and fresh vegetables, and being grateful to spend more time outdoors than we had all winter.  This menu features many remnants of winter food, including chicken pot pie, but we also see the traditional Easter meats, an asparagus soup, and an Easter baked custard with raisins.

From the Culinary Institute of America Menu Collection, menu 1-2068.