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

Hotel Agua Caliente

May 22, 1929

On this menu 20 dishes

Fresh Lobster Cocktail
Supreme of Avocados Ponce de Leon
Celery Hearts
Crissinis
Colossal Olives
Puree Norfolk
Consomme double en tasse Celeste
Fresh Louisiana Frog saddles saute Figaro
Planked Delaware Shad & Roe, St Fee
Broiled Milkfed chicken with Virginia bacon
Sirloin Steak broiled with fresh Mushrooms
Tenderloin Steak broiled with fresh Mushrooms
Baked Smithfield ham & Turkey, sauce Matignon
Fresh Mushrooms Broiled
Fresh Mushrooms Creamed
Creamed New Wax beans
Potatoes Montmorency
Salad en Saison
Meringue glacee Delicieuse
Cafe Piccolo