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

Hotel Royal Palm · March 12, 1901

On this menu 40 dishes

BLUE POINTS
Little Neck clams
Chicken Creole
Consomme Vermicelli
Sardines
Queen olives
Pickles
Celery
FILET OF WEAKFISH AU VIN BLANC
SLICED CUCUMBERS
POTATOES HOLLANDAISE
BOILED FOWL AND TONGUE, PARSLEY SAUCE
BROILED BREAST OF GROUSE, PUREE OF CHESTNUTS
FILET OF BEEF, LARDED, PRINTANIERE
FRICASSEE OF VEAL WITH DUMPLINGS
Macedoine of Fruit
Prime ribs of beef
Boiled New and Mashed Potatoes
Stewed tomatoes
Butter Beans
Buttered Parsnips
Corn fritters
Mashed Turnips
Sorbet Creme de Menthe
COLD CRAWFISH, MAYONNAISE
Lettuce, Dressed
Sliced Tomatoes
White cherry pudding, kirsch sauce
BLUEBERRY PIE
cocoanut pie
Assorted cakes
Port Wine Jelly
Chocolate Ice Cream
Fruit
Nuts
Raisins
Figs
AMERICAN, SWISS OR CREAM CHEESE
Bent's Crackers
Coffee