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 3, 1901

On this menu 37 dishes

Coffee
Fresh milk
Crackers
Cheese
Tea
Comb Honey
Preserved Bartlett pears
Apples
Apricot Sherbet
Assorted cakes
Hot Ginger Bread
Apple Pie
Cold Farina Pudding, Strawberry Sauce
Celery Mayonnaise
Cold Corned Beef
Cold pickled pig's feet
Cold Lamb
Cold roast beef
Cold Ham
Cold tongue
Cold young turkey
Onion in Cream
Spinach with egg
Stewed tomatoes
String Beans
BUTTERED BEETS
Boiled and Mashed Potatoes
Boiled leg of mutton, caper sauce
Squab, Fried, a la Maryland
Blanquette of Veal, Printaniere
Julienne potatoes
Planked Spanish Mackerel
Green Onions
Pickles
Queen olives
Cup Consomme
Mock Turtle