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 42 dishes

Blue Point Oysters

Little Neck clams

CHICKEN PORTUGAISE

Consomme aux pates

Caviar on Toast

Queen olives

Pickled Walnuts

Celery

Coffee

Spanish Mackerel, Broiled, Maitre d'Hotel

Sliced Green Peppers

Potatoes Parisienne

Young Chicken a la Casserole

Broiled Crawfish, Diable

Duck Livers en Brochette

Apricot Fritters, Glace, au Kirsch

Prime ribs of beef

boiled new potatoes

Mashed potatoes

Stewed tomatoes

Mashed Squash

Corn fritters

Onions in cream

Boiled Sweet Potatoes

Roman Punch

Small Venison Steak, Cumberland Sauce

Lettuce, Dressed

Sliced Tomatoes

Cabinet Pudding, au Vin Blanc

Custard Pie

Assorted cakes

Apple Pie

Sherry Wine Jelly

maraschino ice cream

Fruit

Nuts

Raisins

Figs

AMERICAN CHEESE

Edam Cheese

Cream Cheese

Crackers