American / Old City

Old City’s Cross Keys Café Announces New Colonial Era-Inspired Fall Menu

Cross Keys Cafe

Whether you live and work here or are just visiting Philadelphia’s Old City neighborhood, the Museum of the American Revolution’s Cross Keys Café (101 S. Third St.) has quickly become a go-to spot to grab a quick breakfast, lunch, or hot seasonal beverage – alcoholic or otherwise. Today, the café announced cozy new fall menu items, including soups, salads, sandwiches, and other colonial-era inspired dishes.

In addition to comfort food favorites like chicken pot pie and creamy mac and cheese with a panko crunch, Cross Keys Café now offers a hot turkey gobbler hoagie loaded with stuffing, cranberry sauce, and gravy, as well as New England clam chowder with smoked bacon and fresh dill. For something fresh and festive, patrons can try a grain salad with pomegranate, farro, quinoa, roasted butternut squash, beets, and candied hazelnuts with a citrus vinaigrette.

Now open daily from 8 a.m. – 4 p.m., the café also offers breakfast options including muffins, pastries, bagels, hot breakfast sandwiches, and yogurt parfaits. A new make-your-own steel cut Irish oatmeal bar features toppings, including dried blueberries and peaches, almonds, pecans, raisins, and brown sugar.

There’s even something for furry friends – new all-natural, house-made doggie biscuits are available for just $1 each.

Patrons can enter the café directly from Third Street – no Museum ticket purchase necessary. Cross Keys Café is managed by the Museum’s exclusive caterer Brûlée Catering.

Highlights of the Fall Menu Include:

Hot Seasonal Cocktails

  • Mulled Cider: Warm Apple Cider with Orange Slices, Spiced Rum, Cinnamon Stick, Clove and Star Anise 7.00

  • Drunken Pumpkin Latte: Pumpkin Spice Latte with Rum Chatta, Topped with Whipped Cream and Cinnamon 8.00

  • Salted Caramel Latte: Caramel Latte with Bailey’s Salted Caramel, Topped with Whipped Cream, Caramel Drizzle and Raw Sugar 8.00

Hot Entrees

  • Chicken Pot Pie with All Natural Chicken, Vegetables, Pie Dough Crunchies 4.50

  • Mac and Cheese with Creamy Pennsylvania Cheddar, Buttery Crumb Topping 3.50

  • New England Clam Chowder with Smoked Bacon and Fresh Dill 4.50

  • Chicken Noodle with Tender Chicken, Noodles and Vegetables 4.00

  • Kitchen Garden Soup with Seasonal Vegan Preparation 3.50

  • Quiche with Vinaigrette Garden Salad 6.00


  • Beer Braised Bratwurst with Red Cabbage, Apple and Mustard Sauce 6.00

  • Berkshire Ham with Cured Bershire Ham, Cornichon/ Dijon Butter, Cheddar, Bibb Lettuce on Pretzel Bun 9.00

  • Grass Fed Beef with Horseradish, Pa Cheddar, Sourdough, Bibb Lettuce, Smoked Tomato Jam 9.00

  • Sassafras with Roasted Portabella, Arugula-Pepito Pesto, Oven Dried Tomato 7.50

  • Natural Turkey BLT with Bacon Tomato Jam, Garlic Aioli, Gem Lettuce 9.00

  • Old City Roast Pork with Provolone, Greens, Pepper Jam 9.00

  • Hot Turkey Gobbler with House Roasted Turkey, Cranberry Sauce, Buttery Stuffing, Roasting Pan Gravy 9.00


  • Garden Salad with House Poached Tuna, Farm egg, Confit Potato, Pickled Beets, Mustard Vinaigrette 9.00

  • Smoked Chicken Salad with Artisan Greens, Fennel, Black River Blue Cheese, Smoked Bacon, Roasted Tomato, Cider Vinaigrette 9.00

  • Kennett Caesar Salad with Baby Kale, Romaine, Crimini Mushrooms, Shaved Parm, Rye Croutons 8.00

  • Grain Salad with Pomegranate, Farro, Quinoa, Roasted Butternut Squash and Beets, Candied Hazelnuts, Pomegranate and Citrus Vinaigrette 8.00

Savory Jars

  • Farm Egg Salad with Cage Free Eggs, Mayonnaise, Dijon, Sea Salt, Fresh Herbs 5.00

  • Salmon Rillette with Smoked Salmon, Leek, Celery, Sour Cream, Chives and Lemon Juice 7.00

  • Grain & Vegetable Salad (vegan) with Farro, House Pickled Seasonal Vegetables, Fresh Herbs 5.00

  • Pickling Jar with Pickled Seasonal Vegetables 4.00

Sweet Jars

  • Tun Tavern Bread Pudding with Chocolate Chip Buttery Brioche Bread, Pecans, Dark Brown Sugar, Caramel 4.00

  • Martha Washington’s Chocolate Cake with Chocolate Devil’s Food Cake, Chocolate Mousse, Chocolate Glaze 4.00

  • Carrot Cake with Toasted Walnuts, Cream Cheese Icing and Raisins 4.00

  • Cranberry and Apple Crumb with Cranberry, Apple, Brown Sugar, and Toasted Streusel Crumb 4.00

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