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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Palace Hotel

March 29, 1913

On this menu 21 dishes

Gibson Cocktails
Cresta Blanca Moselle
Small Tartines to be passed with Cocktail
Toke Points, Palace Hotel
Roederer Brown Label
Boned Ox Tail, Amontillado
Olives, Celery, Mixed Nuts
Fillets of Sand Dames under Glass, Eureka
Braised Virginia Hamm, Livonienne
Champagne Sauce
Fresh Asparagus, Mousseline Sauce
Punch: Haig and Haig
Mumm's Cordon Rouge
Roast Boned Squab Chicken au Jus
Apollinaris Water
Salad: Endives and Beets
Liqueurs
Ice Cream: Tomatoes farcies, Vanilla Sauce
Cigars and Cigarettes
Corbeilles of Friandises
Demi Tasse