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 45 dishes

Blue Point Oysters

Little Neck clams

Westmoreland Soup

Consomme Paysanne

STUFFED PEPPERS, CREOLE

Queen olives

Radishes

Celery

Red Snapper, Hollandaise

SLICED CUCUMBERS

Potatoes Parisienne

LOIN OF VEAL, GENDARME

CHICKEN FRICASSEE WITH PEAS

Salmis of Game, Chasseur

SWEETBREADS, MATIGNON

Prime ribs of beef

Ham, champagne sauce

Maraschino Punch

boiled new potatoes

Stewed tomatoes

Beets saute

Celery in cream

Hot Slaw

Flageolets

Boiled Sweet Potatoes

Cold Asparagus, Vinaigrette

Sliced Tomatoes

Lettuce, Dressed

Peach Pudding, fruit sauce

BLUEBERRY PIE

APRICOT MERINGUE PIE

Assorted cakes

Vanilla Blanc Mange

Chocolate Ice Cream

Fruit

Nuts

Raisins

Figs

AMERICAN CHEESE

Crackers

Coffee

Mashed potatoes

Buttered Sweet Potatoes

Swiss cheese

Neufchatel cheese