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 23, 1901

On this menu 36 dishes

Puree Crecy
Cup Consomme
Queen olives
Radishes
Heinz's Pearl Onions
Striped Bass, White Wine
Boiled turkey, celery sauce
Broiled Veal Cutlets with Tomatoes
Roast Lamb, Mint Sauce
Boiled potatoes
Stewed tomatoes
Hot Slaw
Boiled rice
Buttered Parsnips
Onions in cream
Cold roast beef
Cold Ham
Cold tongue
Mashed potatoes
Cold young turkey
Cold Lamb
Pickled Pig's Feet
Cold Corned Beef
Potato salad
Tapioca Pudding, Sherry Wine Sauce
rhubarb pie
French Crullers
Assorted cakes
Preserved Pears
Apricot Sherbet
Apples
Cheese
Crackers
Tea
Fresh milk
Coffee