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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St. Charles Hotel

January 8, 1901

On this menu 32 dishes

Puree of Tomato, with Rice
PICCALILSI
Consomme, Alphabet
DILL PICKSES
Baked Pickerel, a la Creole
Pommes Brabant
BOILED FRANKFORT SAUSAGE, WITH KRAUT
SWEETBREAD CROQUETTES, AUX CHAMPIGNONS
ORANGE FRITTERS, SHERRY WINE SAUCE
Roast Prime Beef, au Jus
ROAST HAM, WITH FRIED SWEET POTATOES
Mashed potatoes
Steamed Potatoes
FRIED CARROTS
Baked Hubbard Squash
Sweet corn
Maraschino Punch
Vegetable Salad
Sago pudding, lemon sauce
Apple Pie
STRAWBERRY ICE CREAM
chocolate cream pie
ASSORTED CAKE
MIXED NUTS
Raisins
Cottage Cheese
WISCONSIN CHEESE
Brie cheese
toasted crackers
Wafers
Coffee
Milk