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 · February 3, 1901

On this menu 49 dishes

Little Necks
BLUE POINTS
Chicken a la Sontag
Clear Mutton Broth
Consumme, Rachel
Canape, Martha
Brandied Pears
Celery
SALTED ALMONDS
Pickled Walnuts
Queen olives
Broiled Bluefish, Beurre D'Anchois
Cucumbers
Pommes, Marquise
Poularde Braise, a L'Ivoire
Larded Sirloin of Beef, Portugaise
Fresh Lobster, American Style
German Pancake with Apples
Roast ribs of prime beef
Roast Gosling, Apple Compote
Mashed potatoes
boiled new potatoes
Candied Sweet Potatoes
New string beans
New Onions, Cream Sauce
Fried Fresh Parsnips
Samp in Cream
Punch Martini
Haunch of Venison, Groseille
Lettuce and Tomato Salad, Spanish Dressing
Steamed Fig Pudding, Devonshire Sauce
Apple Pie
lemon meringue pie
Biscuit Tartoni
nesselrode ice cream
Lozenges Macaroons
Bouchees Aux Fraises
Gateau Chantilly
Orange Cake Glace
ASSORTED CAKE
Chocolate Cream Caramels
Florida Pineapple en Marasquin
Fruit
Figs
Nuts
Raisins
toasted crackers
Cheese
Coffee