Hotel Del Coronado (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 49 dishes

Tartines of Caviar

Little Neck clams

Mangoes

Olives

Mortadella

BLUEBERRY PIE

Salted Filberts

Consomme Julienne

Claret Wine Jelly

Cream of Green Corn

cocoanut pie

Boiled striped bass, sauce Hollandaise

Fried Rock Cod

Fancy Mixed Cake

SLICED CUCUMBERS

Snowflakes

Potatoes Bussac

Sliced Tomatoes

Chocolate Ice Cream

Boiled Bacon with Cabbage

Ribs of prime beef

Fard Dates

Roast Spring Lamb, Mint Sauce

Fruits

Roast Chicken, stuffed, Giblet Sauce

Nuts

Boiled potatoes

Mashed potatoes

Raisins

String Beans

GREEN PEAS

Watermelon

Corn on the cob

Asparagus

Sweetbread Cutlets, with Succotash

Stuffed Green Peppers, Tomato Sauce

Pears with Yellow Meal, Piemontaise

Swiss cheese

Punch au Geneva

Vanilla Wafers

Tea

Roast Gosling, Sage Dressing, Apple Sauce

Coffee

Lettuce and Tomato, Mayonnaise

Romaine with Hard Boiled Egg

Bisque Pudding, Sherry Sauce

ROQUEFORT CHEESE

Edam

AMERICAN CHEESE