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 · April 1, 1901

On this menu 35 dishes

English beef cup consomme
Queen olives
Radishes
Pickles
Broiled Nova Scotia Salmon, Parsley Butter
Roast Lamb, Mint Sauce
Chicken Croquettes, French peas
Calf's tongue a l'Italienne
Boiled and Mashed Potatoes
Stewed tomatoes
Flageolets
Boiled rice
Mashed Turnips
Fried egg-plant
Cold roast beef
Ham
Pickled lamb's tongue
Cold young turkey
Cold Lamb
Cold pickled pig's feet
Corned beef
Green Pepper Salad
Cold Lemon Custard
Assorted cakes
Pear pie
Ginger Snaps
Lemon Sherbet
Preserved plums
Bananas
Cheese
Crackers
Fresh milk
Tea
Cup Consomme
Coffee