Hotel Royal Palm (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 42 dishes

Blue Point Oysters

Little Neck clams

Cream of Chicken a la Reine

Consomme Colbert

Caviar on Toast

Queen olives

Radishes

Celery

Heinz's pin money pickles

SALTED ALMONDS

Spanish mackerel, Mexicaine

SLICED CUCUMBERS

POTATOES DUCHESSE

Filet of beef, larded, Petits Chartreuse

Patties of sweetbreads, with mushrooms

Macaroni croquettes

Sorbet Parfait d'Amour

Prime ribs of beef

Young Chicken, Giblet Sauce

Boiled potatoes

Stewed tomatoes

Butter Beans

Fried squash

Cauliflower au beurre

BAKED SWEET POTATOES

Broiled quail on toast

Sliced Tomatoes

English Plum Pudding, Hard Sauce

White cherry pie

Orange Cream Pie

Assorted cakes

Charlotte Russe

Confectionery

Neapolitan ice cream

Nuts

Raisins

Dates

Crackers

Foreign and Domestic cheese

Coffee

Mashed potatoes

English Plum Pudding, Brandy Sauce