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, Fla · February 24, 1901

On this menu 37 dishes

English Beef
Queen olives
Pickles
Filet of Bluefish a l'Italienne
Lamb Chops, a la Maintenon
Turkey wings, Creole
Beef a la Mode, Solferino
Boiled potatoes
Coffee
Fresh milk
Cheese
Tea
Crackers
Preserved Peaches
Apples
Bananas
pineapple sherbet
Assorted cakes
rhubarb pie
Meringue Slices
Home Made Indian Pudding, Hard Sauce
Cup Consomme
BEET SALAD
Corned beef
Young Turkey
Pickled Pig's Feet
Tongue
Ham
Lamb
Roast beef
Boiled rice
Mashed potatoes
Mashed Squash
Stewed tomatoes
Fried Parsnips
Onions in cream
Wax Beans