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

Page 1
Page 2
1 / 2

St. Charles Hotel

Milwaukee, WI · January 13, 1901

On this menu 30 dishes

Puree of Tomato
Pickled onions
Stuffed Pimolas
Boiled Salt Mackerel, Drawn Butter
Pommes Chateau
Smoked Tongue, with spinach
Coffee
Milk
Tea
Plain, Rye and Graham Bread
Fromage de Brie
Wafers
Vienna Rolls
ASSORTED CAKE
Peach Pie
Rice Custard
pineapple sherbet
Salmon Salad, en Mayonnaise
Dressed Lettuce
Sardines
Cold Corned Beef
Cold Roast Pork
Fried Parsnips
Steamed Rice
Boiled potatoes
String Beans
Mashed potatoes
Roast Prime Beef, Demi Glace
Baked Pigs Feet, Sauce Robert
Ragout of Lamb, Macedoine