Hotel Alcazar (1897) · 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 53 dishes

Little Necks

Oysters

CREME DE VOLAILLE, HORTENSE

Green turtle, clear

VOL-AU-VENT OF OYSTER CRABS

Celery

SALTED ALMONDS

Olives

Broiled King Pompano, Maitre d'Hotel

SLICED CUCUMBERS

Pommes Viennoise

Sliced Tomatoes

BOILED CAPON, NIVERNAISE

GIGOT, BOUILLI, AUX CAPRES

Spring Chicken, saute, Bordelaise

Diamond-Back Terrapin, Maryland

FILET MIGNON OF BEEF, CHERON

Omelette Celestine, Au Marasquin.

Roast ribs of beef

TURKEY, CHESTNUT DRESSING, CRANBERRY SAUCE

New string beans

Spinach

Boiled rice

Asparagus Hollandaise

Baked Tomatoes

Candied Yams

Mashed potatoes

boiled new potatoes

Lalla Rookh punch

Roast Canvas-Back Duck

BROILED QUAIL, SUR CANAPE

Fried hominy

Currant Jelly

Celery Salad

Dressed Lettuce

Plum Pudding, Hard and Brandy sauces

Mince Pie

Apple Pie

Pumpkin Pie

Fruit Cake

Macaroons

Petits fours

Ice Cream Fantaisie

Charlotte Chantilly

Champagne Jelly

Confectionery

Fruit

Nuts

Figs

Raisins

Crackers

Cheese

Coffee