Royal Victoria 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 46 dishes

Little Necks

Green Turtle aux Quenelles

Consomme, Royal Victoria

Radishes

Olives

Celery

Boiled Red Snapper, Normande

Tomatoes

Potatoes en Surprise

Boiled Young Capon, Cream Sauce

Larded Tenderloin of Beef with Mushrooms

Braised Sweetbreads aux Petit Pois

Baked Tomatoes, Florentine

Bignets de Pommes Glace au Rhum

Roast Sirloin of Beef, au jus

Rhode Island Spring Lamb, Mint Sauce

Cardinal Punch

Mallard Duck Barde, Currant Jelly

Chicken salad

Lettuce Salad French Dressing

Boiled potatoes

Mashed potatoes

Cauliflower in Cream

Boiled rice

Asparagus Tips

Sugar Corn

Baked apple dumpling, hard and brandy sauce

Guava Pie

Vanilla Custard Pie

ASSORTED CAKE

Lady fingers

Cocoanut Kisses

Macaroons

Jelly au Chartreuse

Danish Cream

HARLEQUIN ICE CREAM

Fruit

Table Nuts

Raisins

New Dates

Figs

ROQUEFORT CHEESE

Pine-apple Cheese

AMERICAN CHEESE

Pulled bread

Coffee