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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ALCAZAR HOTEL

Hotel Alcazar · March 16, 1901

On this menu 44 dishes

Clams
Oysters
Cream St. Germain
Consomme, Pate d'Italie
Canape, Edinburgh
Celery
Olives
Stuffed Mangoes
Baked Bluefish, Catawba Wine Sauce
Parisian Potatoes
Corned Brisket of Beef with Cabbage
Lamb Sautee, Provencale
Stewed Chicken, Matelote
Baked Tomatoes, au Naturel
Roast ribs of prime beef
Roast Vermont Turkey, Cranberry Sauce
Mashed potatoes
Sweet potatoes, Savannah style
String Beans
Boiled potatoes
Globe onions in cream
Steamed Rice
Punch Martini
Terrine of foies gras, a la gelee
LETTUCE SALAD, WINDSOR DRESSING
Cabinet pudding, fruit sauce
APRICOT PIE
Madeira Jelly
Alexander slices
Chocolate Custard Pie
fresh strawberry ice cream
Plain Pound Cake
Sugar eclairs
ASSORTED CAKE
Oranges
Grapes
Figs
Nuts
Raisins
Bananas
Apples
Crackers
Cheese
Coffee