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 64 dishes

Cinnamon Buns

Chocolate Bouchees

Ginger Snaps

Berries with Cream

Pickled Watermelon

ASSORTED CAKE

Compote of Peaches

Apple Butter

Snowflakes

Fard Dates

Guava jelly

California Figs

Fruit

Granose Flakes

Steamed clams

Consomme in cup

Beef Broth, a l'Anglaise

Fried Barracuda

Sliced Tomatoes

Potatoes Parisienne

SLICED CUCUMBERS

Broiled Spring Chicken

Baked Pork and Beans, with Boston Brown Bread

Corn Fritters, in Maple Syrup

Radishes

Olives

Green Onions

Dill Pickles

Boiled potatoes

Hashed Potatoes in Cream

GREEN PEAS

Large Hominy

Fried Egg Plant

Summer Squash

Boston Brown Breas

Boston Brown Bread

Ribs of beef

Ham

Tongue

Corned beef

Pork and beans

Head Cheese

Pickled Pig's Feet

Preserved Bloaters

Kippered Herring

Wild Boar's Head

Sardines

Turkey

Lamb

Pickled Lamb Tongue

Gosling

Apple Jelly

Buttermilk

Pickled beets

Asparagus Tips Salad

Fruit Sherbet

Cider

Lemonade

Club House cheese

Edam Cheese

AMERICAN CHEESE

Tea

Coffee

Chocolate