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 65 dishes

Baked apples

Strawberries and Cream

Stewed prunes

Oolong Tea

Coffee

Oatmeal

Hominy

Cocoa

Shredded Wheat

Fried hominy

French rolls

Milk rolls

GRAHAM ROLLS

Crescents

Pettijohn's

Dry Toast

Corn muffins

Griddle cakes

Corn bread

Maple Syrup

Broiled Spanish Mackerel

Codfish in Cream

Fried Panfish

Codfish Cakes

Clam Fritters

Smoked Salmon

Fried oysters

Salt mackerel

Sirloin Steak

Lamb Chops

Broiled Veal Cutlets

Broiled Tripe

Country Sausage

Jersey Pork Chops

Corned Beef Hash

Ham

Breakfast Bacon

Chicken hash

Frizzled Beef with cream

liver and bacon

Boiled eggs

Scrambled Eggs

Poached eggs

Shirred Eggs

Sur Plat eggs

Beurre noir eggs

Creole eggs

Omelettes A l'Espagnole

Chicken Livers Omelettes

Tomato Omelette

Boiled potatoes

Potatoes hashed in cream

Lyonnaise Potatoes

Saratoga Chips

Sautees Potatoes

Hashed Brown Potatoes

Fried and Baked Sweet potatoes

Fine Herbes Omelette

Ham omelette

Clams Omelette

Fried Eggs

Fried Potatoes

ENGLISH BREAKFAST TEA

Creamed toast

Buttered toast