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

Little Neck clams

OYSTER A LA CREME

FRENCH ONION SOUP

Consomme aux pates

Caviar on Toast

Radishes

Celery

Queen olives

FILET OF SHEEPSHEAD AU SAUTERNE

Sliced Green Peppers

POTATOES PERCILLADE

Chicken pot pie, family style

FILET MIGNON A LA POMPADOUR

LAMB KIDNEYS, BROILED, WITH PEAS

Lobster Cutlets, Victoria

Omelette au rhum

Prime ribs of beef

Boiled New and Mashed Potatoes

Stewed tomatoes

Stewed Turnips

Fried egg-plant

Spinach

Cauliflower, Hollandaise

Roman Punch

Roast Grouse, Currant Jelly

Lettuce, Dressed

Sliced Tomatoes

DIPLOMATIC PUDDING, STRAWBERRY SAUCE

APRICOT PIE

cocoanut pie

Assorted cakes

maraschino ice cream

Pear Meringue

Nuts

Fruit

Raisins

Figs

Bent's Crackers

AMERICAN CHEESE

Edam Cheese

Cream Cheese

Coffee