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 6, 1901

On this menu 37 dishes

BLUE POINTS
Celery
Chicked, with noodles
Radishes
Consomme, renaissance
Olives
Planked Whitefish, Sauce Ravigotte
Pommes Duchesse
Smoked Tongue, with spinach
Calf's Brains, Au Beurre Noir
Almond Cream Fritters, glace au rum
Roast Prime Beef, Yorkshire Pudding
Steamed Potatoes
GREEN PEAS
Mashed potatoes
Hubbard Squash
Roast young turkey, cranberry sauce
Brussels Sprouts
Browned Sweet Potatoes
Roman Punch
Haunch of Bear, Braised, a la chasseur
Grape Jelly
Salad, a la volaille
Steamed Sultana Pudding, Red Wine Sauce
BLUEBERRY PIE
Lemon Cream Pie
Vanilla ice cream
Orange Jelly
ASSORTED CAKE
Mixed Nuts and Raisins
De Brie
Edam
Wisconsin Cream Cheese
Wafers
toasted crackers
Coffee
Milk