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

Cream of cauliflower, Dubarry

Cold Consomme, En Bellvue

Clear green turtle

Croquettes of Shrimps a l'Aurore

Queen olives

Celery

Sweet Pickles

Boiled Live Codfish, Pork Scraps and Egg Sauce

New Boiled Potatoes

SLICED CUCUMBERS

Braized Capon, Creamed Celery

Small Sirloin Steak, Aux Cepes, Bordelaise

Frogs' Legs, en Caisses, a la Poulette

Macaroni au gratin

Prime ribs of beef

Boiled New and Mashed Potatoes

Stewed tomatoes

Boiled rice

Corn fritters

White Turnips in Cream

Hot Slaw

Flageolets

Broiled squab au Cresson

Lettuce, Dressed

Sliced Tomatoes

Assorted cakes

White cherry pie

Pudding a la Creme de Rose

Boston Cream Pie

Gateaux Mocca

Almond Ice Cream

Sherry Wine Jelly

Figs

Raisins

Coffee

Crackers

Fruit

Nuts

Foreign and Domestic cheese

Sorbet Benedictine