ALCAZAR 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 48 dishes

Little Necks

Bluepoints

clear green turtle with solero

Essence of chicken, (frappe) en tasse

Consomme, laquipierre

Canape a la Russe

SALTED ALMONDS

Celery

Olives

Pickled Walnuts

Baked shad, bordelaise

Iced Cucumbers

Julienne potatoes

boiled leg of canada mutton, soubise

Fried Spring Chicken, Maryland

frogs' legs saute au vin blanc

pears, a la bourdaloue

Roast ribs of prime beef

Roast Turkey

Oyster Dressing

Cranberry Sauce

Mashed potatoes

Boiled potatoes

Sweet Potatoes en Surprise

Creamed Spinach

Steamed Rice

Cauliflower au Gratin

Chartreuse Punch

roast ruffled grouse

Guava jelly

Dressed Lettuce

Steamed fig pudding, hard and brandy sauce

Asparagus Vinaigrette

Macaroni confiture

Lemon Cream Pie

APRICOT PIE

Neapolitan Jelly

Meringue Glace

Angel Cake

Petits Bouchees

ASSORTED CAKE

Fruit

Figs

Nuts

Raisins

Crackers

Cheese

Coffee