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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Hotel Royal Palm

Miami Biscayne Bay, FL · March 28, 1901

On this menu 36 dishes

Puree a la Mongole
Cup Consomme
Queen olives
Radishes
Pickles
Planked Bonefish
Roast Turkey, Giblet sauce
Lamb Chops a la Talma
Eggs en Cocotte
Boiled potatoes
Mashed potatoes
Stewed tomatoes
Wax Beans
Boiled rice
BUTTERED BEETS
Sweet Peppers, Saute
Pickled lamb's tongue
Roast beef
Ham
Pickled Pig's Feet
Lamb
Young Turkey
Corned beef
Potato salad
Farina Pudding, Rhine Wine Sauce
BLUEBERRY PIE
Ginger Snaps
Assorted cakes
Lemon Sherbet
Preserved plums
Apples
Crackers
Cheese
Tea
Fresh milk
Coffee