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 41 dishes

Clear green turtle

Queen olives

Consomme Paysanne

Celery

Caviar on Toast

Pickles

SALTED ALMONDS

BAKED SEA TROUT AUX FINES HERBS

SLICED CUCUMBERS

Coffee

Bent's Crackers

Graham Wafers

AMERICAN, ROQUEFORT OR CREAM CHEESE

Figs

Raisins

Nuts

Fruit

Biscuit Tortoni

TUTTI FRUTTI ICE CREAM

APRICOT PIE

Pumpkin Pie

Assorted cakes

English plum pudding, hard and brandy sauce

Sliced Tomatoes

Lettuce, Dressed

Celery Salad

Sorbet Creme de Menthe

Asparagus, Hollandaise

Mashed Turnips

Butter Beans

Fried egg-plant

Boiled rice

Pommes Parisienne

Stewed tomatoes

Turkey, Giblet sauce

Salmis of Game, Chasseur

Boiled New and Mashed Potatoes

Prime ribs of beef

marcaroni au gratin

lamb chops, breaded, jardiniere

BLUE POINTS