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 63 dishes

Fried and Baked Sweet (Potatoes)

Hashed Brown (Potatoes)

Sautees (POTATOES)

Saratoga Chips

Boiled (potatoes)

Fried (POTATOES)

Hashed in Cream (Potatoes)

Lyonnaise (Potatoes)

Omelettes A l'Espagnole

Omelettes Chicken Livers

Omelettes Fine Herbes

Omelettes Ham

Omelettes Clams

Omelettes Tomatoes

Sur Plat (Eggs)

Beurre Noir (Eggs)

Creole (Eggs)

Shirred (EGGS)

Poached (Eggs)

Scrambled (EGGS)

Fried (EGGS)

Boiled (EGGS)

liver and bacon

Frizzled Beef and Cream

Chicken hash

Ham

Breakfast Bacon

Corned Beef Hash

Jersey Pork Chops

country sausages

Broiled Tripe

Sirloin Steak

Lamb Chops

Broiled Veal Cutlets

Clam Fritters

Fried oysters

Salt mackerel

Codfish in Cream

Smoked Herring

Codfish Cakes

Fried Panfish

Broiled Fresh Fish

Griddle cakes

Maple Syrup

Corn bread

Corn muffins

Dry, Creamed or Buttered Toast

Crescents

GRAHAM ROLLS

Milk rolls

French rolls

Fried hominy

Pettijohn's

Shredded Wheat

Hominy

Oatmeal

Coffee

Oolong, Japan and English Breakfast Tea

Cocoa

Stewed prunes

Baked apples

Oranges

Grape fruit