Royal Palm 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 41 dishes

BLUE POINTS

Little Neck clams

Consomme with Noodles

Chicken Mulligatawny

Anchovy toast

Queen olives

Pickles

Celery

Broiled shad, Maitre d'hotel

SLICED CUCUMBERS

Potatoes a l'Anglaise

Boiled turkey, celery sauce

Chicken, saute, a la Demidoff

Fricasse of Lamb with Peas

Rice and Pineapple a la Carolina

Prime ribs of beef

Loin of Pork, Apple Sauce

Boiled New and Mashed Potatoes

Stewed tomatoes

Beets, Saute

Lima beans

Carrots in Cream

Corn fritters

Punch Benedictine

Cold Asparagus, Vinaigrette

Lettuce, Dressed

Sliced Tomatoes

Chocolate Pudding, Sauce Doree

Peach Pie

cocoanut pie

Assorted cakes

Fruit

Nuts

Raisins

Figs

AMERICAN CHEESE

Roquefort

Bent's Crackers

Coffee

STRAWBERRY ICE CREAM

Gateau Mocoa