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 39 dishes

Cold Consomme in cups

pUREE A LA sOUBISE

Young Green Onions

Radishes

Queen olives

Sliced Tomatoes

Heinz's Gherkins

Whiting, Nut Brown Butter

Boiled Fresh Beef, Horseradish Sauce

Calf's head en tortue

Lobster, en caisse, a la Newburg

boiled new potatoes

Stewed tomatoes

Turnips in Cream

String Beans

Corn fritters

Spinach a la creme

Roast beef

Ham

Tongue

Young Turkey

Lamb

Pickled Pig's Feet

Corned beef

Lamb's Tongue

Chipped beef

Chicken salad

Farina Pudding, Rhine Wine Sauce

Boston Cream Puffs

Assorted cakes

Red currant jelly

Sliced Fresh Pineapple

Cheese

Crackers

Tea

Fresh milk

Coffee

Mashed potatoes

Vanilla ice cream