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 56 dishes

Blue Points in deep shell

Pickles

Mock Turtle, Anglaise

Consomme clear

Broiled Bluefish, lemon butter

Potato Chips

Radishes

Smoked Shoulder and kale

Ribs of Beef, Dish Gravy

Stuffed Turkey, Cranberry Sauce

Deviled Crabs, Baltimore style

Capon Croquettes, asparagus tips

Banana Fritters, cognac sauce

Boiled potatoes

String Beans

Bermuda Onions

Mashed potatoes

Fried Egg Plant

Celery in cream

Kale

Rice

Home-made Pig's Head Cheese

(Cold) Boned Capon

(Cold) Boned Turkey with jelly

(Cold) Roast Beef

(Cold) Lamb

(Cold) Corned Beef

(Cold) Ham

(Cold) Steamed Spiced Pickled Pig's Feet

(Cold) Bologna

(Cold) Boston Baked Beans

(Cold) Pickled Lamb's Tongue

(Cold) Goose Liver Patties

(Cold) Smoked Tongue

Lobster Mayonnaise

Pickled beets

Chicken mayonnaise

Celery Mayonnaise

Cold Slaw

Escarole Salad

Potato salad

Pepper Salad

Chicory Salad

Watercress with dressing

Snow Pudding, vanilla custard

Apple Pie

Whipped Cream Pie

Assorted cakes

Sunshine Cake

Fruit Cake

Ice cream

Apples

Bananas

Cheese

Crackers

Coffee