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Wednesday's

Date
1980-01-01
Restaurant
Wednesday's
Physical description
20x31cm folded; 40x31cm open
Currency
Dollars

Pages

  1. Page 1
  2. Page 2
  3. Page 3

Dishes

The Cellar Door- Cheese Board, Fresh Fruit and Smoked meat snacks, served with freshly baked French Bread$4.50
Mixed Green Salad$1.75
Onion Soup$1.75
Wednesday's Reuben Sandwich, grilled rye spread with Russian dressing, mounded with mild sauerkraut, hot corned beef, covered with melted swiss$4.25
Club sandwich, thinly sliced smoked ham, turkey, cheese, bacon, tomato & 2 kinds of lettuce. On white toast with French Fries & onion ring$3.95
A Super Chef Salad- Indescribable$4.85
Ummm....Fresh Bagels, Cream Cheese and Nova Lox$4.95
World Champion Chili- a fiery blend of the choicest ground beef, thick, rich tomato sauces, succulent kidney beans, tasty onions & secret spices.$3.95
Bar-B-Q Chicken- breasts of chicken barbecued in our tangy sauce$5.50
Bar-B-Q Ribs- a whole mess of ribs in a spicy, tomatoey bar-b-q sauce- finger lickin' good$5.50
Bar-B-Q Chicken and Ribs Combo- finger food at its best$5.95
N.Y.'s Finest Super Sirloin- tender juicy beef, broiled to perfection$10.50
Chopped Steak, pure beef, charbroiled. With sauteed mushrooms, wine sauce with herbs, onions & butter$5.75
Our Hugely Famous & Famously Huge Fridayburger$3.45
Fridayburger with Cheese$3.45
Fridayburger with Bacon & Cheese$3.45
Chiliburger$3.75
Platters: Any Burger with French Fries & Onion Rings, etc.$4.25
Sunday Brunch - Juice, Bagels, Nova Lox, Cream Cheese, Creamed Herring, Plus Scrambled Eggs with choice of Bacon, Ham or Sausage, including Delmonico French Toast, Full Bottle of Champagne per couple, home-baked Danish and lots of Coffee...continuous music and dancing from noon - 4 pm$6.95
Harry's American Bar- Huge and unique drinks both plain and fancy
Sunday's Ice cream and Pastry Parlor- For Cones, Sundaes, famous Cheesecake and other sweets

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.