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 48 dishes

Tartines of Caviar

California Oyster Cocktail

Pim-olas

Sweet Pickled Figs

Mortadella

Salted Walnuts

Consomme Paysanne

Chicken with Okra

Baked Filet of Whitefish, Port Wine Sauce

Broiled halibut, maitre d'hotel

Stuffed Cucumbers

Potatoes Parisienne

Sliced Tomatoes

Corned Beef, with Cabbage

Ribs of prime beef

Roast Spring Lamb, Mint Sauce

Roast Chicken, stuffed, Giblet Sauce

Boiled potatoes

Mashed potatoes

Spinach

GREEN PEAS

String Beans

Cold Asparagus, French Dressing

Broiled Ortolan, with Olives

Emince of Filet au gratin, a l'Italienne

Orange Fritters, with Puree of Fruits

Punch a la Cardinal

Graham Wafers

Broiled Teal Duck, Guava Jelly

Lettuce with Hard Boiled Egg

Romaine, Mayonnaise

Cabinet Pudding, Wine Sauce

Peach Pie

Tutti Frutti Whipped Cream

cocoanut pie

Assorted Fancy Cake

Chocolate Ice Cream

Snowflakes

Water Crackers

Fruits

Nuts

Raisins

Swiss cheese

ROQUEFORT CHEESE

Edam Cheese

AMERICAN CHEESE

Tea

Coffee