Royal Palm Hotel (1901) · 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 65 dishes

Oranges

Grape fruit

Stewed prunes

Coffee

Oolong Tea

Oatmeal

Hominy

Shredded Wheat

Petiijohn's

Cocoa

Fried hominy

French rolls

Milk rolls

GRAHAM ROLLS

Crescents

Dry Toast

Corn muffins

Creamed toast

Buckwheat Cakes

Corn bread

Maple Syrup

Codfish Cakes

Fried Panfish

Broiled Fresh Fish

Codfish in Cream

Salt mackerel

Fried oysters

Clam Fritters

Lamb Chops

Smoked Herring

Sirloin Steak

Broiled Veal Cutlets

Broiled Tripe

Jersey Pork Chops

country sausages

Breakfast Bacon

Corned Beef Hash

Frizzled Beef with cream

liver and bacon

Chicken hash

Ham

fried Sweet Potatoes

Hashed Brown Potatoes

Boiled eggs

Potatoes sautees

Scrambled Eggs

Poached eggs

Saratoga Chips

Shirred Eggs

Potatoes hashed in cream

Sur Plat eggs

Fried Potatoes

Boiled potatoes

Beurre noir eggs

Creole eggs

Omelette a l'espagnole

Lyonnaise Potatoes

ENGLISH BREAKFAST TEA

Buttered toast

Omelette, chicken livers

Omelette, fine herbes

Omelette, ham

Omelette, clams

Omelette, tomatoes

BAKED SWEET POTATOES