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

Page 1

Menu, Palace Hotel

March 15, 1910

On this menu 20 dishes

Blue Points, Mignonnette
Olives
Medaillon of Salmon, Joinville
New Potatoes, Fondante
Larded Sirloin of Beef, Demi Glace
Roast Milk-fed Chicken, Gloriana
Celery, Vinaigrette
Ice Cream: Bomb Palace Hotel
Assorted fancy cakes
Celery
SALTED ALMONDS
Palace Hotel Riesling
Palace Hotel Zinfandel
Champagne: Moet & Chandon, White Seal
Cigars
Hearts of Palms
Windsor
Asparagus Tips. au Beurre
Cafe noir
Assorted fancy cakes