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

April 10, 1913

On this menu 16 dishes

Toke points, imperial
Gibson Cocktail
Consomme in cup
Olives
Radishes
Celery
Potatoes Brabant
Tournedos of Striped Bass, Beaufort
Palace Hotel Riesling
Roast Squab Chicken, Giblet Sauce
Flageolet Beans in Cream
Hearts of Lettuce, Moulin Rouge
Ice Cream: Faintaisie
Pommery & Greno Vin Sec
Assorted fancy cakes
Demi Tasse