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 39 dishes

BLUE POINTS

Little Neck clams

Cream of Celery aux croutons

Consomme Princesse

Celery

Pickles

Caviar on Toast

Queen olives

Sliced Green Peppers

Broiled shad, Maitre d'hotel

Potatoes Parisienne

Turkey, Braized, with Cranberry Sauce

Calf'f Head, Saute, A La Poulette

Cocotte of Chicken with Rice

Lamb, mint sauce

GREEN PEAS

Mashed Squash

Prine Ribs of Beef

Hamburg Steak with Mushrooms

Nuts

Crackers

Assorted cakes

Figs

American and Roquefort Cheese.

Coffee

Stewed tomatoes

lemon jelly

Boiled New and Mashed Potatoes

Pumpkin Pie

Fruit

String Beans

Fried egg-plant

Lettuce, Dressed

Sliced Tomatoes

Macedoine salad

Sorbet au Vin Blanc

Chocolate Pudding, Sauce Doree

Apple Pie

Raisins