Hotel Royal Palm (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 42 dishes

Pineapple Pudding, Claret Sauce

BLUE POINTS

Little Neck clams

Cream of asparagus

Consomme Princesse

Anchovy toast

Queen olives

Pickles

Celery

BOILED RED SNAPPER, SAUCE HOLLANDAISE

SLICED CUCUMBERS

Pommes croquettes

Loin of Pork with Stewed Apples

Chicken Fritot with New Peas

Lamb Chops, Marechal

Pineapple Fritter, Sauce Grenediene

Prime ribs of beef

Boiled New and Mashed Potatoes

Stewed tomatoes

Boiled rice

Wax Beans

Succotash

Buttered Parsnips

Celery Salad

Sorbet a l'eau de vie

Lettuce, Dressed

Sliced Tomatoes

BLUEBERRY PIE

Coffee

Bent's Crackers

Graham Wafers

AMERICAN CHEESE

Edam Cheese

Neufchatel cheese

Bavarins au Vanille

Dates

Pumpkin Pie

Nuts

Fruit

Assorted cakes

Raisins

Chocolate Ice Cream