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

January 19, 1913

On this menu 51 dishes

Boiled Smoked Beef Tongue with plain boiled spinach
Blue Point Oysters
Clam cocktail
Queen olives
Celery
India Relish
Hot Bouillon
Fried Filet of Sole, tartar sauce, Pommes Parisienne
Sweetbread braise en caisse, Jardiniere
OLD FASHIONED VEGETABLE SOUP
Cream of Chicken a la Reine
Cream Fritters, sauce vanille
Macaroni, Milanaise
Lalla Rookh punch
Lemon Souffle Pudding, cream sauce
Ribs of Prime Beef, dish gravy
Broiled Squab Chicken on toast, Maitre d'Hotel
Mashed potatoes
Creamed Silver Onions
Candied Sweet Potatoes
Brussels Sprouts
Stewed tomatoes
Waldorf Salad
Apple Pie
Peach Pie
Charlotte Russe
Lady fingers
Macaroons
Assorted cakes
Vanilla ice cream
Neapolitan ice cream
Philadelphia Cream Cheese
ROQUEFORT CHEESE
Bent's Water Crackers
Saltine Crackers
Coffee
Milk
Hot Tea Biscuits
Tea
Creme de Menthe$0.15
Creme de Cacao$0.15
Benedictine$0.15
Pony Brandy$0.15
Sauterne$0.30 – $0.50
Claret$0.30 – $0.50
CAV. ERNSTOM MORI CHIANTI, half pint$0.30
Imported beer on draught$0.50 – $0.75
Domestic Beer on Draught$0.25 – $0.50
Heldrick's Cider, half pint$0.15
Russet Cider, pint$0.25
COLD BOUILLON