Palace Hotel (1900) · The Menu Museum

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

On this menu 51 dishes

Eastern Oysters on the half shell

Soup, Green Turtle with Amontillado

Consomme Florentine

Baked Sole, Anchovy Sauce

Boiled Codfish, Butter Sauce

Corned Beef and Cabbage

Smoked Tongue with String Beans

Spare Ribs with Red Beans

Potato Polonaise

Leg of Mutton, with Capres

Olives

Pickles

Radishes

Small Fillet, Pocahontas

Rissoles of Chicken with Peas

Macaroni, Livournaise

Baked Apple. Parisian Style

Cold, Roast Beef

cold, veal

Cold, Lamb

Cold, Ham

Cold, Beef tongue

Lettuce Salad

Venetian Salad

Prime ribs of beef

spring lamb, mint sauce

Wild Duck with Currant Jelly

Mashed potatoes

Rice

Stewed tomatoes

Brussels Sprouts

French Carrots

Cabinet Pudding, Currant Sauce

Jesuit Cake

Apple Tarts

Anisette Punch

Babas with Rum

Apricot Tarts

Pineapple Cheese

Lady Cake

Raspberry Ice Cream

Texas Pecans

Fresno Raisins

Almonds

Fruit

Coffee

Swiss cheese

ROCQUEFORT CHEESE

AMERICAN CHEESE

Brazil Nuts

Peach Pie