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 47 dishes

Blue Point Oysters

Little Neck clams

Consomme Rachel

Cream of Lettuce aux croutons

Caviar on Toast

Queen olives

Radishes

Celery

SALTED ALMONDS

Planked Spanish Mackerel

SLICED CUCUMBERS

Potatoes Noisettes

Boiled turkey, oyster sauce

CURRY OF LAMB WITH RICE

Breast of Grouse, Fried, Nebraska Style

TERRAPIN a la Baltimore

Prime ribs of beef

Loin of Pig Pork, Apple Sauce

Sorbet Creme de Rose

Boiled potatoes

NEW POTATOES

Mashed potatoes

Stewed tomatoes

Lima beans

GREEN PEAS

White Turnips in Cream

Spinach

Brown mellow sweet potatoes

Cold Slaw

Lettuce, Dressed

Sliced Tomatoes

Pudding, Souffle, a la Reine

Apple Pie

Custard Pie

Assorted cakes

Gateaux Mocca

Champagne Jelly

Vanilla ice cream

Fruit

Nuts

Raisins

Dates

AMERICAN CHEESE

Stilton Cheese

Cream Cheese

Crackers

Coffee