Royal Palm 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 70 dishes

Oranges

Grape fruit

Baked apples

Stewed prunes

Coffee

Chocolate

Broma

Cocoa

Oolong Tea

Oatmeal

Hominy

Shredded Wheat

Fried hominy

Pettijohn's

French rolls

Milk rolls

GRAHAM ROLLS

Crescents

Corn muffins

Corn bread

Griddle cakes

Maple Syrup

Broiled Fresh Fish

Fried Panfish

Codfish Cakes

Codfish in Cream

Smoked Herring

Salt mackerel

Fried oysters

Clam Fritters

Finnan Haddie

Sirloin Steak

Lamb Chops

Broiled Veal Cutlets

country sausages

Broiled Tripe

Jersey Pork Chops

Ham

Breakfast Bacon

Corned Beef Hash

Chicken hash

Frizzled Beef with cream

liver and bacon

Boiled eggs

Fried Eggs

Scrambled Eggs

Poached eggs

Shirred Eggs

Sur Plat eggs

Beurre noir eggs

Creole eggs

Omelette a l'espagnole

Boiled potatoes

Fried Potatoes

Hashed Potatoes in Cream

Lyonnaise Potatoes

Saratoga Chips

Sautees Potatoes

Hashed Brown

fried Sweet Potatoes

ENGLISH BREAKFAST TEA

Dry Toast

Creamed toast

Buttered toast

BAKED SWEET POTATOES

Omelette with chicken livers

Omelette with fine herbes

Omelette with Ham

Omelette with clams

Omelette with tomatoes