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 ALGAZAR

Hotel Alcazar · March 30, 1901

On this menu 45 dishes

Steamed clams
Puree of Split Peas, Aux Croutons
consomme, cold or hot
Chow-chow
Radishes
Gherkins
Broiled Sea Trout, melted butter
Tomatoes
Sautee potatoes
Roast Beef Hash
Clam fritters, bechamel
Roast Lamb, Mint Sauce
Mashed potatoes
BAKED SWEET POTATOES
asparagus tips, au beurre
Stewed tomatoes
Creamed Samp
Ham
Ribs of beef
Tongue
Turkey
Boned capon
Baked Beans
Lambs' Tongues
Pigs' Feet
BEET SALAD
Chicken salad
Shrimp Salad
Lettuce
CREAM OF TARTAR BISCUITS
Farina Pudding, Claret Sauce
rhubarb pie
Gingerbread and Snaps
Stewed prunes
Crabapple jelly
ASSORTED CAKE
Dates
Preserved Peaches
PINEAPPLE WATER ICE
toasted crackers
Cocoa
Tea
Coffee
Chocolate
Cheese