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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Royal Palm Hotel

Miami Biscayne Bay, FL · March 3, 1901

On this menu 49 dishes

BLUE POINTS
Little Neck clams
Consomme Paysanne
Celery
Radishes
Queen olives
SALTED ALMONDS
Sliced Green Peppers
Potatoes Croquettes
Boiled Capon With Tongue
Sauce Supreme
Venison Steak with Olives
Sauce Madere
Lamb Chops a La Neilson
Prime ribs of beef
Shellfish en Caisses a La Newburg
Macaroni au gratin
Loin of Pork
Apple Sauce
Succotash
Stewed tomatoes
International Salad
Sliced Tomatoes
Wax Beans
Mashed Turnips
Sorbet Creme de Menthe
Sorbet Creme de Menthe
Peach Pie
Chicken with Vermicelli
Boiled Sheepshead
Parsley Sauce
Cauliflower
Sauce Hollandaise
boiled new potatoes
Mashed potatoes
Lettuce Dressed
cocoanut pie
Assorted cakes
Figs
Chocolate Ice Cream
Raisins
Crackers
Coffee
Fruit
Nuts
AMERICAN CHEESE
Swiss cheese
Creme Francaise au Marasquin
Pudding Souffle a L'Imperial