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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The New St. Charles

New Orleans, LA · January 1, 1906

On this menu 47 dishes

Celery
SALTED ALMONDS
Olives
Bayou Cook Oysters
Oyster cocktail
Soup, Creme of Asparagus, Mousselaine
Consomme Robespierre
Boiled chicken halibut, sauce Hollandaise
Broiled Spanish Mackerel aux Fines Herbes
Potatoes en Surprise
Petit Bouchees a la Mazarin
Terrapin, Maryland
Supreme de Volaille, Perigourdine
Noisette of Filet of Beef a l'Imperial
Pear Fritters a la St. Charles
Roast Ribs of Beef au Jus
Roast Turkey Stuffed with Chestnuts, Cranberry Sauce
Roast Young Goose with Baked Apples
Mashed potatoes
Boiled potatoes
Brussels Sprouts au Beurre
New Wax Beans
Stuffed tomatoes
Candied Yams
Lalla Rookh punch
Broiled quail on toast
Roast Leg of Venison, Currant Jelly
Lettuce and Tomato Mayonnaise
Pate de Foie Gras en Bellevue
Boned Capon au Aspic
English Plum Pudding, Hard Sauce
Mince Pie
Pumpkin Pie
Green Apple Pie
Charlotte Russe
Champagne Jelly
Fruit Cake
Petit Fours
Nesselrode Meringue Glace
Fruit
Nuts
Raisins
Chocolate Caramels
Water Crackers
Cheese
Coffee
English Plum Pudding, Brandy Sauce