Alcazar 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 50 dishes

Little Necks

BLUE POINTS

Essence of Celery en Tasse

Potage, Marguerite

Consomme, Frappe

Timbale, Royale, Victoria

Pickled Walnuts

Celery

Olives

SALTED ALMONDS

Pompano, St. Augustine

Cucumbers

Pommes, Julienne

Corned Ox Tongue, Fernandez

Braised Sweetbreads with French Peas

Poulet Sautee, Demidoff

Peach a la Burdaloue

Roast ribs of prime beef

Roast Leg of Mutton, Currant Jelly

Mashed potatoes

Candied Yams

New string beans

Boiled potatoes

Fried Egg Plant (Naturel)

Creamed Samp

Manhattan Punch

Prairie Chicken Roasted Guava Jelly

Lettuce salad, French Dressing

Asparagus Tips, Vinaigrette

Diplomatic Pudding, Sabayon Sauce

Pear pie

Rice a l'Imperatrice

GATEAU DOMINO

Orange Meringue Pie

Vanilla ice cream

Desdamonas

Petits fours

ASSORTED CAKE

Oranges

Grapes

Figs

Nuts

Raisins

Bananas

Apples

Crackers

Cheese

Tea

Cocoa

Coffee