Del Coronado Hotel (1901) · 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 54 dishes

Canape of Anchovies

BLUE POINTS

Olives

Mangoes

Mortadella

Salted Nuts

Consomme a la Strasbourgeoise

Cream of Tomatoes, Barrett

Boiled Yellowtail, a la Regence

Baked Sea Trout, Port Wine Sauce

SLICED CUCUMBERS

Potatoes Parisienne

Sliced Tomatoes

Corned Beef and Cabbage

Roast ribs of prime beef

Roast Lamb, Mint Sauce

Roast Turkey, stuffed, Cranberry Sauce

Boiled potatoes

Mashed potatoes

GREEN PEAS

String Beans

Sweet corn

Cold Asparags, French Dressing

Sweetbreads en Casserole, a la Godard

Lobster Fritters, Cream Sauce

Pears with Rice, au Sabayon

Sherry Wine Punch

Vanilla Wafers

Roast Duckling, Club House Dressing, Apple Sauce

Lettuce and Tomato, Mayonnaise

Chicory with Hard Boiled Egg

Queen Pudding, with Jelly

APRICOT PIE

CHOCOLATE MERINGUE PIE

Claret Wine Jelly

ASSORTED CAKE

STRAWBERRY ICE CREAM

Snowflakes

Green Gages

peaches

Pears

Water Crackers

Grapes

Apples

Watermelon

Raisins

Nuts

ROQUEFORT CHEESE

Edam Cheese

Swiss cheese

Club House cheese

AMERICAN CHEESE

Tea

Coffee