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 46 dishes

Coffee

Bent's Crackers

AMERICAN CHEESE

Roquefort

Cream Cheese

Fruit

Nuts

Raisins

Figs

Maraschino Jelly

STRAWBERRY ICE CREAM

BLUE POINTS

Assorted cakes

Mutton Broth a la Cowley

Custard Pie

Little Neck clams

Apple Pie

Clear green turtle

Cup Consomme

Sponge Pudding, Claret Sauce

Green peppers, stuffed, with cheese

Lettuce, Dressed

Radishes

Queen olives

Sliced Tomatoes

Celery

Boiled Red Snapper, Parsley Sauce

Potato salad

SLICED CUCUMBERS

POTATOES HOLLANDAISE

Sorbet Benedictine

Boiled turkey, celery sauce

Quail en Cocotte

Browned Sweet Potatoes

Broiled Veal Chops, New Peas

String Beans

Crawfish a L'Americaine

Fried squash

Prime ribs of beef

Lamb, mint sauce

Onions in cream

Apple Charlotte

boiled new potatoes

Stewed tomatoes

Mashed potatoes

Spinach