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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HOTEL ALGAZAR

Hotel Alcazar · February 5, 1901

On this menu 45 dishes

Little Necks
BLUE POINTS
Pepper Pot, Quaker Style
Consomme, Vermicelli
Stuffed clams, a l'ancienne
Pickled mangoes
Celery
Olives
Radishes
Black bass au courtbouillon
Cucumbers
POMMES, AU BEURRE
Fricandeau of veal, Jardiniere
English Mutton Chops, a la Bresse
Fresh shrimp en casserole, bordelaise
Bartlett pears, bourdaloue
Roast ribs of prime beef
Roast chicken, chestnut dressing
Mashed potatoes
Kohl-rabi, a l'espanole
Fried Oyster Plant
boiled new potatoes
Sweet Potatoes en Surprise
GREEN PEAS
Creamed Samp
Punch a la romaine
Pate de foies gras
dressed lettuce with egg
Cabinet pudding, fruit sauce
rhubarb pie
St. Julien Jelly
cocoanut pie
Vanilla ice cream
Butter Sponge Cake
Wafer jumbles
Lady fingers
ASSORTED CAKE
Fruit macedoine, benedictine syrup
Fruit
Figs
Nuts
Raisins
toasted crackers
Cheese
Coffee