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

Milwaukee, WI · January 7, 1901

On this menu 32 dishes

Fruit
Stewed prunes
Oat Meal
Grain Hearts
Consomme, in Cup
Broiled Whitefish, Maitre d'Hotel
Salt mackerel, boiled or broiled
Codfish, in Cream
Fried Apples, with Salt Pork
Home Made Pork Sausage
Fried Mush
Veal Kidneys Saute, Madeira
Broiled Tenderloin with Fried Onions
Sirloin Steak with Fried Onions
Mutton Chops
Broiled Ham
Calf's liver with bacon
Eggs and Omelettes Cooked To Order
Baked Potatoes
French fried potatoes
Hashed Brown Potatoes
French rolls
Corn bread
Plain Bread
Rye Bread
Graham bread
Toast as Ordered
BUCKWHEAT CAKES, MAPLE SYRUP
Oolong Tea
JAPAN TEA
Coffee
Cocoa