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 6, 1901

On this menu 37 dishes

Cup Consomme
Queen olives
Green Onions
Mixed Pickles
Cream of cauliflower, Dubarry
Broiled pompano, maitre d'hotel
Chicken, Saute, a la Marengo
Lamb Hash with Green Peppers
Small Pork Chops, breaded, Sauce Piquant
Boiled potatoes
Stewed tomatoes
Lima beans
Boiled rice
Fried Parsnips
Mashed Turnips
GREEN PEAS
Roast beef
Ham
Tongue
Young Turkey
Lamb
Pickled Pig's Feet
Corned beef
BEET SALAD
Rice Pudding, Vanilla Sauce
Peach Pie
Boston Cream Puffs
Assorted cakes
Green Gage Sherbet
Bananas
Preserved Cherries
Cheese
Crackers
Tea
Fresh milk
Coffee
Mashed potatoes