Royal Victoria 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 54 dishes

Pickled onions

Gherkins

Radishes

Consomme Frappe

Hot Bouillon

Baked Margate, Marseillaise

Potatoes Chemisette

Veal Cutlets Breaded, with Spaghetti

Tomatoes Farcie, Dumont

Roast Rump of Beef, Yorkshire Pudding

BAKED SWEET POTATOES

Lima beans

Turkey

Corned beef

Potatoes au Gratin

Carrots and Peas a la Creme

Lamb

Cold Roast Ribs of Beef

Pickled lambs' tongues

Pickled Pigs Feet

Head Cheese

Brown Betty Pudding, Brandy Sance

Lobster salad

Steamed Samp

Ham

Goose Liver Pate

Pork

Boned Capon en Aspic

Lettuce and Tomato Salad

Cold Slaw

Smoked Beef Tongue

Chipped beef

Soup, Puree St Germain aux Croutons

Potato salad

Pickled beets

Chicken salad

Grape Fruit Salad

Vanilla Custard Pie

Albany biscuits

Sappodillas

ASSORTED CAKE

Banana Sherbet

Honey in comb

Preserved raspberries

Orange marmalade

Oranges

Stewed Apricots

Coffee

Edam Cheese

Neufchatel cheese

AMERICAN CHEESE

Tea

Cocoa

Soursop