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 Poinciana

Palm Beach, FL · March 17, 1901

On this menu 72 dishes

Clam cocktail
Cold Consomme in cups
Tomato aux croutons
Oyster Broth in Cream
Olives
Radishes
Caviar
Boiled Mangrove Snapper Sauce Italienne
Sweet Potatoes Brabant
Cucumbers
Shoulder of Mutton a la Jardiniere
Boiled Fresh Beef Sauce Piquante
Broiled Chicken Maitre D'Hotel
Shirred Eggs du Pecheur
Boiled rice
New beets
boiled new potatoes
Cauliflower Cream Sauce
Mashed potatoes
String Beans
Turkey
Boned Capon with jelly
Corned beef
Smoked Beef Tongue
Smoked beef
Sardines a la Huile
Roast beef
Ham
Lamb
Pickled lamb's tongue
Pickled Pig's Feet
CERVELAT SAUSAGE
Filet of Beef Currant Jelly
Roast Pork Apple Sauce
Sliced Tomatoes
Sweet Peppers Sauced Salad
Saucison a l'Ail
Shrimp Salad
Sliced Spanish onions
Chicken salad
Russia Salad
Cold Slaw
Potato salad
Lobster salad
Tappioca Pudding Fruit Sauce
Lettuce Salad
BLUEBERRY PIE
Cream Puffs
ASSORTED CAKE
Small Palm Leaves
Kissses Assorted
Lemon Snaps
Boston Brown Bread
Angel Food
Hot Ginger Bread
Orange marmalade
Crab Apple Jelly
Griddle Cakes with Maple Syrup
Preserved Apricots
Preserved Green Gages
Stewed prunes
Preserved Peaches
Lime Marmalade
Hot Tea Biscuit with Clover Honey
Fresh Strawberry Sherbet
Neufchatel
AMERICAN CHEESE
Swiss cheese
Roquefort
Toasted Water and Assorted Crackers
Tea
Coffee