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

Page 1
Page 2
1 / 2

Hotel Alcazar

St. Augustine, FL · January 28, 1901

On this menu 49 dishes

Little Necks
BLUE POINTS
Chicken a la Cumberland
Consomme, Princesse
Cromesquies of Shrimp, Victoria
India Relish
Radishes
Celery
Olives
Baked Bluefish au Gratin, Italienne
SLICED CUCUMBERS
Pommes, Hanover
Spaghettie a la Greque
BAKED SWEET POTATOES
boiled new potatoes
Roast Ribs of Prime Beef, Dish Gravy
Roast Sprimg Lamb, Mint Sauce
Glazed Sweetbread with French Peas
Chicken Sautee, a la Madeleine
Sorbet au Chartreuse
Creamed Samp
Stuffed Tomatoes, a la Duxelles
Boiled turkey, oyster sauce
Cabinet pudding, fruit sauce
Lettuce, Spanish Dressing
Terrine de Foies Gras, Strasbourg
Fried Egg Plant, Naturel
NEW BEETS, BUTTERED
Mashed potatoes
Chocolate Layer Slices
rhubarb pie
cocoanut pie
Sherry Wine Jelly
Lemon Roll Wafers
Coffee
Raisins
Pistache ice cream
Fruit
Figs
Nuts
Cheese
toasted crackers
Monday January 28, 1901
Dinners
St. Augustine, Fla.
HOTEL ALCAZAR
Jos. P. Greaves, Manager.
The water used in Hotel Alcazar for drinking and culinary purposes is
distilled and absolutely pure.