Hotel Ponce De Leon (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 42 dishes

Blue Point Oysters

Bisque of Clams

Consomme Tapioca

FRESH SHRIMP PATTIES

Celery

Queen olives

Stuffed Mangoes

Boiled Red Snapper, Hollandaise

Broiled Spanish Mackerel, Maitre D'Hotel

SLICED CUCUMBERS

POTATOES PROVENCAL

BOILED FOWLS, SUPREME SAUCE

FILETS MIGNONS, BORDELAISE

VIENNA SCHNITZEL, A L'AURORE

pears with rice conde

Anisette Punch

Ribs of New York Beef

Green Goose, Apple Sauce

Minced Spinach

Stewed Celery

Stewed tomatoes

boiled new potatoes

Mashed potatoes

Boiled rice

BAKED SWEET POTATOES

Lettuce Dressed

TOMATOES MAYONNAISE

Rice Pudding with Cream

Orange Custard Pie

APRICOT PIE

ASSORTED CAKE

ITALIAN MARBLE CAKE GLACE

Coffee Ice Cream

Petits fours

APPLE CHARLOTTE, A LA PRINCESS

Nuts

Raisins

Figs

Fruit

Foreign and Domestic cheese

Crackers

Coffee