St. Charles Hotel (1900) · The Menu Museum

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

On this menu 39 dishes

BLUE POINTS

Celery

Consomme, Princesse

Piccalilli

Cream of tomato

Olives

Broiled White Fish

Sauce Ravigotte

Fluted Potatoes

Green Sea Turtle Meat, en caisse Madeira

Asparagus Tips

Chicken Cutlets, aux petit pois

Broiled Parsnips

Pineapple Fritters

Benedictine Sauce

Roast Prime Beef, Demi Glace

Mashed potatoes

Hubbard Squash

Roast Young Turkey

Cranberry Sauce

Browned Sweet Potatoes

St. Julien Punch

Lobster Salad, en mayonnaise

Plum Pudding

hard sauce

Brandy Sauce

Mince Pie

Orange Cream Pie

Strawbery Ice Cream

Charlotte Russe

ASSORTED CAKE

Mixed Nuts and Raisins

Wisconsin Cream

Brick Cheese

Edam Cheese

Wafers

toasted crackers

Coffee

Milk