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 45 dishes

BLUE POINTS

Cream of celery

Consomme, Imperial

Radishes

Olives

Celery

Paupietes of Sole, Flurettes

Tomatoes

Potatoes Dauphin

Boiled Irish Bacon with Spinach

Poulet Saute, Hongroise

Lamb chops, Maintenon

Calf's head en tortue

Banana Fritters Glace au Kirsch

Roast Ribs of Beef, au jus

Maryland Gosling, Apple Sauce

Puuch Alpio

Capon salad

Lettuce Salad French Dressing

Boiled potatoes

Hubbard Squash

Steamed Samp

Butter Beets

June Peas

Moscovite Pudding, Fruit Sauce

Peach Pie

Meringue Pie

ASSORTED CAKE

Lady fingers

Cocoanut Kisses

Boston Cream Puffs

Silver Cake aux Chocolat

Brandy jelly

Cold Cup Custard

Vanilla ice cream

Fruit

Table Nuts

Raisins

New Dates

ROQUEFORT CHEESE

Pulled bread

Coffee

Mashed potatoes

Pine Apple Cheese

AMERICAN CHEESE