Royal Poinciana (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 57 dishes

Canape of Caviar

Consomme a la Royal

Chicken Broth with Vegetables

Puree of Tomatoes aux Croutons

Celery

SALTED ALMONDS

Olives

Boiled Sea Trout Anchovy Sauce

Broiled Spanish Mackered Maitre D'Hotel

Potatoes Anglaise

Leg of Mutton Caper Sauce

Filet of Beef with Haricot Verts

Chicken Fricassee a l'Irlandaise

Noodles a la Creme au Gratin

Peaches a la Conde

Ribs of Prime Beef Dish Gravy

Philadelphia Capon Stuffed Apple Jelly

Broiled Sweetbreads on toast

Mashed potatoes

NEW POTATOES

Sweet Potatoes Brown

Boiled rice

GREEN PEAS

Stewed tomatoes

New string beans

Spinach à l'Anglaise

Mashed yellow turnips

Lalla Rookh punch

Celery

Tomato and Lettuce

Chicory

Cabinet Pudding Port Wine Sauce

lemon meringue pie

Apple Pie

Strawberry Eclairs

Citron cake

Gateau Assortis

Macaroons

Genoise Glace

Lady fingers

Jelly au Curacoa

Berlin Croquettes au Rhum

Vanilla ice cream

fresh strawberry ice cream

Apples

Figs

Oranges

Bananas

Assorted Nuts

Cream Cheese, Neufchatel

Malaga grapes

Layer Raisins

Pineapple

Edam

Roquefort

TOASTED WATER CRACKERS

Coffee