HOTEL PONCE de LEON
O.D. Seavey, Manager
St. Augustine, Florida:
MONDAY, MARCH 25, 1889.
Little Neck Clams.
Cream of Asparagus, Printaniere.
Cavia, a la Russe.
Boiled Red Snapper, Anchovy sauce.
Radishes. Duchess Potatoes.
Boiled Vermont Turkey, Diplomat sauce.
Boiled Fresh Beef, Vinaigrette.
Roast Ribs of Beef
Stuff Capon, Chestnut sauce
Roast Leg of Canada Mutton, demi-glace.
Mashed Potatoes. Stewed Tomatoes. Lima Beans. Spinach in Cream. Roast Sweet Potatoes. White Turnips, stewed.
Spring Chicken, fried, a la Maryland.
Mountain Oysters, sautes, aux Champignons.
Rice with Fruits, a l'Anglaise.
Macedoine, a la Francaise.
Cold Aspic of Fresh Florida Shrimps.
Cold Bones Philadelphia Capon aux Truffles.
Roast Black Duck.
Sago Pudding, Fruit sauce.
Apple Pie. Pear Pie. Sponge Cake.
Vanilla Macaroons. Victoria Jelly Cake. Lady Fingers.
Chocolate Ice Cream. White Wine Jelly.
Preserved Figs. American and Foreign Cheese. Nuts.
State Archives of Florida: Collection N2015-3, Box 02, Folder 13
Dinner menu for March 25, 1889 at the Hotel Ponce de Leon in St. Augustine. This was one of Henry Flagler's masterpiece hotels on Florida's Atlantic coast. The menu is in the family papers of Judge Benjamin A. Meginnis of Leon County, who was in St. Augustine for a Masons convention. The menu provides an excellent example of late 19th century haute cuisine in Florida hotels.