Hotel Royal Palm (1898) · 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 40 dishes

Cherrystone Oysters

Little Neck clams

Queen olives

Radishes

Anchovies in Oil

SALTED ALMONDS

Boiled Kenebec River Salmon, Shrimp Sauce

Cucumbers

Surprise Potatoes

Saddle of South-down Mutton, Portugal Fashion

Artichauts, Italian Style

Sweetbreads, larded, with Truffles and Mushrooms

Small Tenderloin of Beef, Bernesian Mode

Omelette, with rum

Ribs of prime beef

spring lamb, mint sauce

Philadelphia Capon, dressed

Golden Plover, on Toast

Lettuce Salad

Washingtonian Champagne Cup

Boiled potatoes

Mashed potatoes

Boiled rice

Asparagus, Dutch sauce

Baked Cauliflower

Spinach, with Cream

Fried Egg Plant

Independence Plum Pudding, Hard and Brandy Sauce

Lafayette Custard, Rose Sauce

Constitution Jelly

American Fruit Cake

Liberty Lady Cake

Red, White and Blue Fancy Cakes

Nathan Hale Ice Cream

Fruit

Nuts and Raisins

Crackers and Cheese

Coffee

Clear green turtle

consomme renascent