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

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Del Coronado Hotel

Coronado Beach, CA · August 27, 1901

On this menu 72 dishes

Plums
Grapes
peaches
Apples
Strawberries with cream
Baked apples, with cream
Grape fruit
Cantaloupe
Green Figs
Stewed prunes
Sliced Tomatoes
Granose Flakes
Vitos
Fish balls
Salt mackerel, boiled or broiled
Cod Fish with Cream
Smoked Salmon
Kippered Herring
CLAM BROTH
Clam Stew
Fried Spring hicken
Fried Spring Chicken
Broiled Dove on Toast
Eggs as Ordered
Oysters: Roast, Stewed, or Broiled
Oysters: Roast, Stewed, or Broiled
Omelettes: Plain, with Parsley or Jelly
Scrambled Eggs: Plain, with Frizzled Beef or Tomatoes
Stirred Eggs: Spanish Style or a la Buckingham
Fried Eggs: with Ham or Bacon
Pork Chops
Corned Beef Hash
Smoked Beef, in cream
Fried Tripe
Fried Tripe
Grilled Ham
English Mutton Chops
Fried Mush
Sirlion Steak, with Mushrooms
Lamb Chops, with French Peas
Lamb Kidney saute, with Fine Herbs
Breakfast Bacon
Breakfast Bacon
Fried Apples with Salt Pork
Fried Apples with Salt Pork
Calf's liver
Cream toast
Coca
Coffee
GRAHAM ROLLS
Comb Honey
French rolls
Toast
Waffles
Hot Milk
Griddle cakes
Maple Syrup
Albany Rolls
Freid Veal Cutlets, breaded, Tomato Sauxe
Freid Veal Cutlets, breaded, Tomato Sauce
Fried Veal Cutlets, breaded, Tomato Sauce
Wheat Muffins
Excelsior Sausage
Pototoes - French fried, Saute del Coronado
Corn bread
Strained honey
Strained honey
Chocolate
Black tea
ENGLISH BREAKFAST TEA
GREEN TEA
Orange marmalade