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

BLUE POINTS

Coffee

Assorted cakes

Bent's Crackers

Giblet with Barley

Consomme Napolitaine

Caviar on Toast

Queen olives

Pickles

Celery

Filet of Spanish Mackerel, Fine Herbs

SLICED CUCUMBERS

Pommes Rissolees

Gigote of Lamb a la Bretonne

Breast of Capon, Pique, Toulouse

Salisbury Steak with Noodles

Banana Fritters, Jelly Sauce

Prime ribs of beef

Turkey, Cranberry Sauce

Boiled New and Mashed Potatoes

Stewed tomatoes

Boiled rice

Buttered Onions

Stewed Turnips

String Beans

Roman Punch

Tomato and green pepper salad

Lettuce, Dressed

Sliced Tomatoes

COCOANUT PUDDING, CREAM SAUCE

APRICOT PIE

Custard Pie

English Plum Cake

Vanilla ice cream

Fruit

Nuts

Raisins

Dates

Graham Wafers

AMERICAN CHEESE

Swiss cheese

Cream Cheese