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

April 26, 1925

On this menu 19 dishes

Grape fruit
BOUILLON TOMATO
BOILED KENNEBEC SALMON, HOLLANDAISE SAUCE
Celery
Olives
SALTED ALMONDS
ROAST SPRING LAMB, MUSHROOM SAUCE
Roast capon
RISOLI POTATOES
New string beans
French rolls
Apple Sauce
Parfait
Demi Tasse
Assorted cakes
Ginger Ale
BEER
Mineral Water
Cigars