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 43 dishes

BLUE POINTS

Chicken gumbo

Consomme Printaniere-Royal

Queen olives

Caviar on Toast

Pickles

Celery

Sheepshead, Hollandaise

SLICED CUCUMBERS

Pommes Parisienne

Turkey, Cranberry Sauce

Spring Lamb, En Casserole

Blanquette of Veal, Young Carrots

Compote of Fruit with Rice

Prime ribs of beef

boiled new potatoes

Stewed tomatoes

String Beans

Mashed Squash

Boiled rice

Succotash

Browned Sweet Potatoes

Rhine Wine Punch

Lettuce, Dressed

BEET SALAD

Sliced Tomatoes

Chocolate Pudding, Sauce Doree

cocoanut pie

Assorted cakes

Vanilla ice cream

Apple Pie

Gateaux Genoise

Fruit

Nuts

Raisins

Figs

AMERICAN CHEESE

Bent's Crackers

Coffee

Graham Wafers

Mashed potatoes

Edam Cheese

Neufchatel cheese