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 45 dishes

Little Necks

Puree of Tomatoes

Consomme, Julienne

Radishes

Olives

Celery

Boiled Black Bass, Shrimp Sauce

Tomatoes

POTATOES MAITRE D'HOTEL

Boiled Corned Beef and Cabbage

Chicken Saute Montebello

Salmi of tame duck with olives

Calf's Head, Maryland

Rice Croquettes aux Fruits

Roast Ribs of Beef, au jus

Philadelphia Capon, Apple Sauce

Punch Royal

Crab Meat salad

Lettuce Salad French Dressing

Boiled and Mashed Potatoes

GREEN PEAS

Stewed tomatoes

Butter Beans

Fried Egg Plant

Steamed Samp

Steamed Fig Pudding, Brandy Sauce

rhubarb pie

Lemon Cream Pie

ASSORTED CAKE

Lady fingers

CURRANT CAKE GLACE

Cocoanut Jumbles

Fruit Jelly

VELVET CREAM

Coffee Ice Cream

Fruit

Table Nuts

Raisins

New Dates

Figs

ROQUEFORT CHEESE

Pulled bread

Coffee

Pine-apple Cheese

AMERICAN CHEESE