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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Broadway Central Hotel

New York, NY · October 31, 1907

On this menu 51 dishes

BLUE POINTS
Clam cocktail
Consomme Creole
Hot or Cold Bouillon
Chicken giblet
Radishes
Sweet mixed pickles
Queen olives
Baked Smoked Haddock au naturel
SLICED CUCUMBERS
Pommes Hollandaise
Smoked Beef Tongue with new spinach
Pork Tenderloin, mashed potatoes and fried apples
Chicken Livers en Brochette with Bacon
Macaroni a l'Allemande
Cutlets of sweetbread with green peas
Cream Fritters, sauce vanille
Ribs of Prime Beef, dish gravy
Stuffed Long Island duckling, apple sauce
Leg of veal au jus
Celery Salad
Lettuce and Tomato Salad
Chicken salad
Waldorf Salad
Bermuda potatoes
Mashed potatoes
Sweet Potatoes
Boiled rice
Brussels Sprouts
Wax Beans
Milk Sherbert
New Spinach
Fried Egg Plant
Devonshire Pudding
Apple Pie
Prune Pie
Orange Whips
Assorted cakes
Strawberry or Vanilla Ice Cream
Assorted Fruit
Mixed Nuts and Raisins
Neufchatel or American Dairy Cheese
Boston crackers
Bent's Water Crackers
Hot Tea Biscuits
Coffee
Milk
Tea
Buttermilk
We make a Specialty of Sunday Evening Dinners, from 5:30 t0 8 o'clock, giving particular attention to Families and Parties. Price (including Wine) 75c each Person.
Dinner- from 5:30 to 8 P.M.