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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Aalcazar Hotel

St.aaugustine, Fla · March 10, 1901

On this menu 51 dishes

Oyster cocktail
Little Necks
BLUE POINTS
Clear Green Turtle au Tokay
Consomme, Condaorcet
Essence of Tomato, (Frappe)
Canelons of Foies Gras, Alsacienne
SALTED ALMONDS
Celery
Olives
Mangoes
Broiled King Pompano, Major Handy Butter
Parisian Potatoes
Leg of Mutton, Family Style
Breast of Turkey, Ambassadrice
Canadian Frogs' Legs, Fried, Sauce Figaro
Beignet Souffle, A L'Anisette
Roast ribs of prime beef
Roast Philadelphia Capon, Derbyshire Sauce
Mashed potatoes
Boiled potatoes
Candied Sweet Potatoes
Fried Egg Plant
Spinach au Jus
NEW BEETS, QUARTERED
Sorbet au Chartreuse
Roast Mallard Duck, fried hominy
Guava jelly
Steamed Rice
Dressed Lettuce
Steamed Walnut Pudding, Port Wine Sauce
lemon meringue pie
Peach Pie
Gelee a la Danzig
Neapolitan ice cream
Gateau, Parisienne
Angel Cake Glace
Fruit Macaroons
ASSORTED CAKE
Oranges
Grapes
Figs
Nuts
Raisins
Bananas
Apples
Crackers
Cheese
Tea
Cocoa
Coffee