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 · March 6, 1901

On this menu 50 dishes

Green Turtle, English Style
Little Necks
BLUE POINTS
Caviar on Toast
Consomme, Bagration
Celery
Olives
Radishes
Mangoes
Sheephead, New Orleans Style
Pommes, O'Brien
Turkey Wings, a l'Allemande
Blue Crabs, Stuffed, Diable
Filet Mignon Inedit
Vermicelli Cake Glace au Confiture
Roast ribs of prime beef
Roast Saddle of Mutton, Currant Sauce
Mashed potatoes
BAKED SWEET POTATOES
Boiled potatoes
Celery au jus
Asparagus tips au beurre
Steamed Rice
Carrie Nation Punch
Ruffled Grouse, Crabapple Jelly
Dressed Lettuce with Chervil
Savarin Pudding, Sherry Wine Sauce
rhubarb pie
Creme Praline
cocoanut pie
Vanilla ice cream
Gateau, Milanaise
Imperial Roll Wafers
Lady Cake Glace
ASSORTED CAKE
Oranges
Grapes
Figs
Nuts
Raisins
Bananas
Apples
Crackers
Cheese
Tea
Cocoa
Coffee
The water used in Hotel Alcazar for drinking and
culinary purposes is distilled
and absolutely pure