Broadway Central Hotel (1899) · 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 72 dishes

Blue Points in deep shell

Coffee

French Kisses

Celery

Consomme Quenelles

Cream of Artichokes

Stuffed olives

SALTED ALMONDS

Broiled Kingfish, lemon butter

Boiled Kennebec Salmon, Normande

Potatoes Surprise

Sliced Tomatoes

Iced Cucumbers

Philadelphia Capon, celery sauce

Smoked Tongue and spinach

Stewed Terrapin in cases, Baltimore style

Sweetbread braise, Financiere

Queen Fritters, Maraschino sauce

Prime Ribs of Beef, Dish Gravy

Boston Gosling, Apple Sauce

VERMONT TURKEY, CHESTNUT STUFFING, cranberry sauce

Chartreuse Punch

Broiled quail on toast with watercress

Lobster Mayonnaise

Potato salad

Lettuce Salad

Cold Slaw

Watercress with dressing

Broiled Anchovies on toast

Boned capon

English Pheasant with jelly

Home-made Hog's Head Cheese

Boiled potatoes

Mashed potatoes

Baked Sweet Potatoes, Georgia style

Brussels Sprouts

Baked Cauliflower

Mashed Squash

Bermuda Onions

GREEN PEAS

Tomatoes

Samp

Fried Egg Plant

Spinach

New England Plum Pudding, brandy and hard sauce

Mince Pie

Apple Pie

Pumpkin Pie

Angel Cake

Pound cake

Fruit Cake

Lady fingers

Macaroons

Almond Cake

Newport Whips

Bisque Tortoni

Santa Cruz Jelly

Mixed Candies

Apples

Bananas

Oranges

Malaga grapes

Mixed Nuts and Raisins

CAMEMBERT CHEESE

Crackers

Tea

sweet cider

ROQUEFORT CHEESE

Edam Cheese

Brie cheese

Niagra Grapes

Cornichon Grapes