Broadway Central Hotel (1900) · 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 63 dishes

Blue Points in deep shell

Consomme Celestine

Beef a L'Anglaise

Queen olives

Chow chow

Radishes

Broiled Weakfish, melted butter

Boiled Black Bass, oyster sauce

Potatoes Fines Herbes

Celery Mayonnaise

Beef, horseradish sauce

Smoked Shoulder and kale

Filet of Beef larded, with mushrooms

Chicken Patties, Romaine

Spaghetti baked with cheese

Banana Fritters, cognac sauce

Ribs of Prime Beef, dish gravy

Stuffed Turkey, Cranberry Sauce

Leg of Mutton, currant jelly

Roman Punch

Potato salad

Chicory Salad

Crab Mayonnaise

Chicken mayonnaise

Pepper Salad

Watercress, French dressing

Pickled Red Cabbage

Russian Herrings

Home-made Hog's Head Cheese

Cold Meats

Boston baked beans

Pickled lambs' tongues

Lamb

Boned Pheasant

Boned Capon with jelly

BOILED OR MASHED POTATOES

Boiled Sweet Potatoes

Butter Beets

Rice

Tomatoes

Kale

Flageolets

Celery in cream

Stewed oyster plant

Baked Indian Pudding

Mince Pie

Apple Pie

COCOANUT CUSTARD PIE

Peach Whips

Assorted cakes

Pistache ice cream

Edam Cheese

Apples

Oranges

Grapes

Crackers

Nuts

Figs

Raisins

Tea

Brie

Sage Cheese

AMERICAN CHEESE