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 49 dishes

BLUE POINTS

Broiled sardines on toast

Clear green turtle soup

CONSOMME, Printaniere Royale

Radishes

Olives

SALTED ALMONDS

Celery

Boiled Black Bass, Hollandaise

Tomatoes

POTATOES DUCHESSE

Boiled Philadelphia capon, egg sauce

Filet of Beef Saute Marguerite

Sweetbreads au Champignons en Caisses

Stuffed Tomatoes, Victoria

Queen Fritters Glace au Maraschino

Roast Sirloin of Beef, au jus

Roast young turkey, cranberry sauce

Sorbet Macedoiue

Braised Partridge, Bread Sauce

Lobster salad

Lettuce Salad French Dressing

Boiled and Mashed Potatoes

GREEN PEAS

New beets

Asparagus Tips

Steamed Samp

Indian Souffle Pudding. Yankee Sauce

rhubarb pie

Vanilla Custard Pie

Blanc-mange, Vanilla

ASSORTED CAKE

Lady fingers

Jelly au Curacoa

Almond Sponge Drops

Pound cake glace

Cream Rolls

TUTTI FRUTTI ICE CREAM

Fruit

Table Nuts

Raisins

New Dates

Figs

Camembert

Roquefort

Pine-apple

AMERICAN CHEESE

Pulled bread

Coffee