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 49 dishes

Blue Point Oysters

Little Neck clams

Clear green turtle soup

Consomme Bourgeoise

CHICKEN, AU LAIT D'AMANDS

TIMBALES PARISIENNE

Queen olives

Pickles

Celery

SALTED ALMONDS

FILET OF SPANISH MACKEREL, MILISIENNE

SLICED CUCUMBERS

Pommes Brabant

CORNED BRISKET AND CABBAGE

Chicken Fricassee with Dumplings

LAMB CHOPS, BREADED AND BROILED, SIGNORA

VEAL COLOPS, SAUTE, WITH HAM

FRENCH TOAST AU SABAYON

Prime ribs of beef

Turkey, Cranberry Sauce

BOILED NEW AND MASHED BOTATOES

boiled new potatoes

Stewed tomatoes

New green peas

Fried Parsnips

White Turnips in Cream

BAKED SWEET POTATOES

Cauliflower, Hollandaise

Sorbet Creme de Menthe

Macedoine salad

Lettuce, Dressed

Sliced Tomatoes

English plum pudding, hard and brandy sauce

Peach Pie

Pumpkin Pie

Assorted cakes

Rhine Wine Jelly

Pistache ice cream

Fruit

Nuts

Raisins

Dates

AMERICAN CHEESE

Edam Cheese

Neufchatel cheese

Bent's Crackers

Graham Wafers

Coffee

Mashed potatoes