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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Palm Beach Hotel

January 1, 1949

On this menu 12 dishes

FRESH HAWAIIAN PINEAPPLE, IMPERIAL
SALTED MIXED NUT MEATS
Hearts of Celery
Queen Jumbo Olives
PICKLED PLUM TOMATOES
BROILED FILET MIGNON ON TOAST, ESCOFFIER
GARDEN PEAS, FRANCAISE
French fried potatoes
Fresh Raspberry Sherbet
Assorted petit fours
Demi-tasse
Tea