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

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Royal Palm Hotel

Miami Biscayne Bay, FL · March 13, 1901

On this menu 36 dishes

Chicken with rice
Cup Consomme
Queen olives
Radishes
Chow chow
Broiled Whiting, Maitre d'Hotel
Lamb chops, provencale
Lobster curry with rice
Turkey, Cranberry Sauce
Boiled potatoes
Stewed tomatoes
Fried egg-plant
GREEN PEAS
Mashed Turnips
Onions in cream
Cold roast beef
Cold Ham
Cold tongue
Cold young turkey
Cold Lamb
Cold pickled pig's feet
Cold Corned Beef
Potato salad
Cold Farina Pudding, Strawberry Sauce
lemon pie
Hot Ginger Bread
Assorted cakes
pineapple sherbet
Bananas
Preserved Pears
Cheese
Crackers
Tea
Fresh milk
Coffee
Mashed potatoes