Royal Victoria 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

Little Necks

Caviar Sur Canapees

Green Turtle, Claire

Pickled Walnuts

Consomme Printanier Royal

White onions

Radishes

Boiled Sheepshead, Sauce Nourmande

Cucumbers

Potato Duchesse

Boiled leg of mutton, caper sauce

Compote of Quail, Providence

Filet Mignon, Saute aux Champignons

Stuffed Tomatoes, Duxelles

Queen Fritters, Glaces au Sabayon

Philadelphia capon

Prime Ribs of Beef, au jus

Sorbet, Romaine

Waldorf Salad

Lettuce Salad French Dressing

Boiled and Mashed Potatoes

New Lima Beans

Butter Beets

Steamed Samp

GREEN PEAS

Pudding a la Reine, Sauce Chandeau

Peach Pie

Pound cake glace

Lady fingers

ASSORTED CAKE

HARLEQUIN ICE CREAM

Cream Roulettes

Jelly au Kirsch

Fruit

Table Nuts

Raisins

New Dates

ROQUEFORT CHEESE

Pulled bread

Coffee

Edam Cheese

AMERICAN CHEESE