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 51 dishes

Ox Joint a l'Anglaise

Consomme Frappe

Hot Bouillon

Pickled onions

Chow chow

Radishes

Baked Margate, Bordelaise

Potatoes Italienne

Breaded Lamb Chops, tomato sauce

Minced Tenderloin of Beef, Provencale

Roast Sugar Ham, Madeira Sauce

Baked Potatoes

Sweet Potatoes Nassau Style

Boiled rice

String Beans

Stewed Corn

Cold Roast Ribs of Beef

Turkey

Corned beef

Ham

Lamb

Pickled lambs' tongues

Smoked Beef Tongue

Pork

Pickled Pigs Feet

Head Cheese

Boned Capon en Aspic

Goose Liver Pate

Chipped beef

Potato salad

Pickled beets

Lobster salad

Lettuce and Tomato Salad

Cold Slaw

Sago pudding, claret sauce

cocoanut pie

orange sherbet

HOT GINGERBREAD

Soursop

ASSORTED CAKE

Honey in comb

Shadduck

Oranges

Preserved raspberries

Orange marmalade

Green-gage Plums

Edam Cheese

Neufchatel cheese

AMERICAN CHEESE

Coffee

Tea