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 44 dishes

Blue Point Oysters

Westmoreland

Consomme Julienne

Boudins Richelieu

Celery

Queen olives

Radishes

Boiled Red Snapper, Hollandaise

Broiled Sea Trout, Maitre D'Hotel

SLICED CUCUMBERS

Potatoes Persillade

Boiled Turkey, Clam Sauce

Salisbury Steak, Sauce Raifort

Tomatoes Farcies, Provencal

Cream Fritters au Sabayon

Roman Punch

Lamb, mint sauce

Ribs of New York Beef

Asparagus, Cream Sauce

Minced Spinach

Macaroni au gratin

Stewed tomatoes

boiled new potatoes

Mashed potatoes

Boiled rice

Lettuce, Dressed

TOMATOES MAYONNAISE

Watercress

Fig Pudding, Rum Sauce

Bartlett pear pie

Squash Pie

ASSORTED CAKE

Creme aux Nugat

Angel Cake Glace

Gateau a l'Orange

Petits fours

Chocolate Ice Cream

Fruit

Nuts

Raisins

Figs

Foreign and Domestic cheese

Crackers

Coffee