HOTEL ALGAZAR (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 48 dishes

Clams

Oysters

Puree of Game, Chasseur

Essence of Celery en Tasse

Oysters au gratin, a la Dumas

SALTED ALMONDS

Gherkins

Radishes

Celery

Olives

Planked Shad, Sauce Valoise

SLICED CUCUMBERS

Pommes Carmelite

Fresh Beef Tongue, a la Flamande

Sautee of Spring Lamb, Provencale

Fried frogs' legs, sauce tartare

Rice Croquettes, Fruit Sauce

Roast Stuffed Chicken, Derbyshire Sauce

Roast Ribs of Prime Beef, Dish Gravy

boiled new potatoes

Mashed potatoes

Candied Yams

Dry Lima Beans

Spaghetti Italienne

Creamed Samp

Martini Punch

Broiled Quail on Toast, Au Cresson

Asparagus, Vinaigrette

Lettuce and Tomato, Windsor Dressing

Diplomatic Pudding, Sabayon Sauce

Lemon Cream Pie

APRICOT PIE

Biscuit Financiere

STRAWBERRY ICE CREAM

Chocolate Eclairs

Petits Fours, Assorted

Sunshine Cake Glace

ASSORTED CAKE

Vanilla caramels

Raisin cake

toasted crackers

Fruit

Figs

Nuts

Raisins

Coffee

Cheese

New String Beans au Burre