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 37 dishes

Dinner

Ham with Spinach

Calf's Brains, Au Beurre Noir

Fig Fritters, Brandy Sauce

Mashed potatoes

Steamed Potatoes

Roast Prime Ribs of Beef, Demi Glace

String Beans

Fried Parsnips

Roast young turkey, cranberry sauce

Browned Sweet Potatoes

Lettuce Salad

Chicken mayonnaise

Pum Pudding, Hard and Brandy Sauce

Raspberry Pie

Pumpkin Pie

Boiled Haddock, Sauce Homard

Vanilla ice cream

Consomme, Au Riz

Sherry Wine Jelly

Figs

ASSORTED CAKE

Wafers

New Dates

MIXED NUTS

Coffee

New York, Wisconsin Cream Cheese

toasted crackers

Fromage de Brie

Milk

Pommes Chateau

CREAM OF CAULIFLOWER

Dill Pickles

Olives

Celery

Bonanza Punch

BLUE POINTS