Hotel Del Coronado (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 55 dishes

Canape of Anchovies

BLUE POINTS

California Oyster Cocktail

Olives

Mortadella

Sweet Pickled Figs

SALTED ALMONDS

Consomme National

Cream of Asparagus, a la Viennoise

Boiled Rock Cod, a la Dieppoise

Broiled shad, Maitre d'hotel

Sliced Tomatoes

Potatoes Bussac

Stuffed Mangoes

Ham glace, Champagne Sauce

Roast ribs of prime beef

Roast Spring Lamb, Mint Sauce

Roast Chicken, Stuffed, Gibtet Sauce

Boiled potatoes

Mashed potatoes

GREEN PEAS

Spinach

Artichokes

Cold Asparagus, French Dressing

Filet of Beef, Larded, with Mushrooms

Broiled Gallinule, Sauce Orange Bigarrade

Sweetbreads en Casserole, Toulouse

Pineapple Fritters, Kirsch Sauce

Lalla Rookh punch

Lemon Wafers

Roast Gosling, Marjoram Dressing, Apple Sauce

Romaine and Nasturtium

Lettuce and Tomato, Mayonnaise

White Mountain Pudding, Sherry Sauce

Cherry Pie

lemon meringue pie

Brandy jelly

Tutti Frutti Ice Cream in Form

Philadelphia Ice Cream

FANCY ASSORTED CAKE

Del Coronado Chocolate Cremes

Snowflakes

Water Crackers

Fard Dates

Fruits

Nuts

Raisins

California Figs

Roquefort

Edam

Swiss cheese

California Camembert

AMERICAN CHEESE

Tea

Coffee