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

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Royal Palm Hotel

Miami Biscayne Bay, FL · March 15, 1901

On this menu 36 dishes

Clam Chowder
Cup Consomme
Queen olives
Radishes
Chow chow
Chicken Hash, Browned, Poached Egg
Carbonnade of Lamb, Glazed Roots
Flaked Salmon a la Creme
Boiled potatoes
Stewed tomatoes
Spinach à l'Anglaise
Succotash
Mashed White Turnips
Butter Beans
Cold
Roast beef
Ham
Tongue
Young Turkey
Lamb
Pickled Pig's Feet
Corned beef
BEET SALAD
Rice Pudding, Vanilla Sauce
Apple Pie
Fruit Cake
Assorted cakes
Apricot Sherbet
Preserved Pears
Apples
Cheese
Crackers
Tea
Fresh milk
Coffee
Mashed potatoes