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 43 dishes

BLUE POINTS

Split pea aux croutons

Consomme Julienne-Creole

Anchovy toast

Queen olives

Radishes

Spiced Pickles

Filet of Whiting, A L'Italienne

Sliced Green Peppers

Potatoes Parisienne

Boiled leg of mutton, caper sauce

chicken, Saute, A La Paysanne

Rib steak, Broiled Cepes, Bordelaise

Sweetbreads a la toulouse

Bananas Au Gratin

Prime ribs of beef

Ham, champagne sauce

boiled new potatoes

Stewed tomatoes

Beets, Saute

Carrots in Cream

GREEN PEAS

Aparagus Tips Au Beurre

Sorbet Creme de Menthe

Macedoine salad

Lettuce, Dressed

Sliced Tomatoes

Pudding Souffle A La Creole

Pear pie

Pumpkin Pie

Assorted cakes

Gateaux Genoise

Coffee Ice Cream

Fruit

Nuts

Raisins

Figs

AMERICAN CHEESE

Bent's Crackers

Coffee

Mashed potatoes

Swiss cheese

Neufchatel cheese