Del Coronadao Hotel (1900) · 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 70 dishes

Broiled Quail

Green Figs, with Cream

Baked apples, with cream

Sliced Oranges

Fruit in Season

Lemon Blend

Sliced Tomatoes

Stewed prunes

Orange marmalade

Fish balls

Salt Mackerel, Boiled

Codfish with Cream

Smoked Salmon

Finnan Haddie, del Coronado

Broiled King Rail

Fried Spring Chicken

OYSTERS: Pan Roast

CLAM BROTH

Eggs as Ordered

Clam Stew

Oyster Stew

Omelettes: Plain

Scrambled Eggs: Plain

Shirred Eggs: Plain

Fried Eggs: with Brown Butter

Tenderloin with Fried Onions

Lamb Chops, with French Peas

Pork Chops

English Mutton Chops

Broiled Veal Cutlets, Tomato Sauce

Breakfast Bacon

Grilled Ham

Corned Beef Hash

Country Sausage

Fried Mush

Calf's liver

Mutton Kidneys saute, with Mushrooms

Potatoes - Baked

Cream toast

Toast

French rolls

Albany Rolls

Corn bread

GRAHAM ROLLS

Griddle cakes

Waffles

Maple Syrup

Strained honey

Coffee

Hot Milk

Cocoa

Wheat Muffins

Chocolate

Black tea

Granola

Oat Meal

Broiled Salt Mackerel

Fried oysters

Omelette: Rum

Omelette: Cheese

Scrambled eggs with parsley

Scrambled Eggs with Ham

Sirloin Steak with Fried Onions

Shirred eggs a la Turque

Shirred Eggs Spanish Style

Potatoes Saute a la Retz

Saratoga Potatoes

GREEN TEA

ENGLISH BREAKFAST TEA

Fried eggs with bacon