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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Hotel Ponce De Leon

St. Augustine, FL · January 31, 1893

On this menu 54 dishes

Blue Point Oysters
Little Neck clams
Chicken giblet
Consomme, Macaroni
Canape Madison
Sliced Tomatoes
Olives
SALTED ALMONDS
SLICED CUCUMBERS
Boiled Sheepshead, egg sauce
Parisienne Potatoes
Boiled Ham, Champagne Sauce
Roast Loin of Pork, Shaker Apple Sauce
Roast Ribs of Beef, Dish Gravy
Roast Capon, Chestnut Stuffing
GREEN PEAS
Broiled English Snipe, on Toast
Sweet corn
Sweet Potatoes
Mashed potatoes
Boiled potatoes
Sirloin of Beef, a la Flamande
Granadine of Lamb, a la Soubise
Chicken Saute Provencale
Rice Croquettes, Brandy Sauce
String Beans
Hominy
Stewed tomatoes
Persico Punch
Lettuce Salad
Currant Jelly
Queen Pudding, Cream Sauce
Peach Pie
Fancy Kisses
Washington Pie
Assorted Fancy Cake
Maizena Cake
Baba au rhum
Macaroons
Vanilla ice cream
Bananas
San Mateo Oranges
Malaga grapes
Mandarin Oranges
Apples
Assorted Nuts
Figs
Layer Raisins
Stilton Cheese
Bent's Water Crackers
Coffee
ROQUEFORT CHEESE
AMERICAN CHEESE
Tangerine Oranges