Prospect House & Garden

Traditional Jewish deli offering introduced in 1954.

A staple in early college meals, often served with potatoes and bread pudding.

Featured in the mid-20th century as American diets diversified.

Available by the early 1980s, reflecting a growing diversity in options.

A surprising innovation introduced in 1921 by Clara Phares.

One of the early offerings from Zazzali’s, popularized by Italian immigrants.

A fine dining staple appearing in the 1920s.

swiss chard, blackberry pepper vinaigrette

puffed wild rice and quinoa, beluga lentils, brie cheese

radish, pickled red onion, cured grape tomato, crumbled bacon, avocado puree, thai green goddess dressing.

lemongrass, pandan, mirepoix, ricotta gnocchi

mushroom ragout, chinese 5 spice, szechuan pepper, pickled vegetables

breakfast potatoes, cabbage slaw

filipino style sausage, egg custard, american cheese, white bread

polenta, citrus & pomegranate gremolata

garden salad, bell pepper puree, bitter green pesto

spiced tomato ragout, poached eggs, charred bread

pickled onions, dill labne

fingerling potatoes, chorizo, pickled onions, salsa macha