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

Consomme Magenta

Blue Points in deep shell

Potage Windsor

Queen olives

Gherkins

Radishes

Baked Salmon Trout, port wine sauce

Boiled Black Bass, Shrimp Sauce

Stuffed Baked Potatoes

Cold Slaw

Pickled beets

Fresh Ox Tongue, sauce piquante

Bacon and kale

Chicken liver saute with mushrooms

Fricassee of turkey wings with oysters

Shoulder of Lamb braisee, Jardiniere

Rice Croquettes, Cardinal

Ribs of Prime Beef, dish gravy

Stuffed Chicken, brown sauce

Suckling pig, apple sauce

Maraschino Punch

Potato salad

Chicory Salad

Shrimp Mayonnaise

Pepper Salad

Chicken mayonnaise

Watercress, French dressing

Pickled Red Cabbage

Russian Caviar on Toast

Home-made Hog's Head Cheese

Cold Meats

Boston baked beans

Pickled lambs' tongues

Lamb

Boned Capon with jelly

Boiled potatoes

Boiled Sweet Potatoes

Kale

Hominy

french beans

Tomatoes

Bermuda Onions

Stewed carrots

Mashed Turnips

Butter Beets

Tipsey Pudding

Apple Pie

Custard Pie

Prune Pie

Assorted cakes

New England Tarts

Macaroon ice cream

Pears

Nuts

Oranges

Figs

Grapes

Raisins

Crackers

Tea

Cheese

Cider

Mashed potatoes