PONCE DE LEON 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 45 dishes

Blue Point Oysters

Bisque of Clams

Consomme, Tapioca

BOUDINS, RICHELIEU

Celery

SALTED ALMONDS

Queen olives

BOILED STRIPED BASS, VENETIAN SAUCE

Broiled Sea Trout, Maitre D'Hotel

Potatoes, Chateau

BOILED PIG'S JOWL WITH GREENS

CHICKEN SAUTES, CHASSEUR

BALLOTINES OF LAMB, SOUBISE

LOBSTER CROQUETTES, VICTORIA

Banana Fritters au Rhum

Sorbet, Maraschino

Ribs of prime beef

Roast Lamb, Mint Sauce

String Beans

Macaroni, Milanaise

Succotash

Boiled rice

Stewed tomatoes

boiled new potatoes

Mashed potatoes

Boiled Sweet Potatoes

Game Pie, St. Hubert

Lettuce

Sliced Tomatoes

FARINA PUDDING, SOUFFLE, SAUCE SABAYON

rhubarb pie

Mince Pie

Pound cake glace

Cocoanut Jumbles

Petits fours

CHOCOLATE KISSES

Rhine Wine Jelly

Peach Ice Cream

Fruit

Nuts

Raisins

Figs

Foreign and Domestic cheese

Crackers

Coffee