St. Charles Hotel (1901) · The Menu Museum

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

On this menu 36 dishes

BLUE POINTS

Mock Turtle Soup, Aux Quenelles

Consomme, au Barley

Broiled Bluefish, Hollandaise

Boiled Ham, Champagne Sauce

SWEET BREAD CROQUETTES, AUX CHAMPIGNONS

COMPOTE OF PINEAPPLE, A LA RICHELIEU

Roast Prime Beef, au Jus

Steamed Potatoes

Hubbard Squash

Mashed potatoes

Fried Egg Plant

Roast young turkey, cranberry sauce

Grilled sweet potatoes

Champagne Punch

SALMI OF QUAIL, A LA MARECHALE

Shrimp Salad, en Mayonnaise

SUET PUDDING, RUM SAUCE

Apple Pie

Vanilla ice cream

Boston Cream Pie

Orange Jelly

ASSORTED CAKE

Mixed Nuts and Raisins

Domestic Cheese

Wafers

toasted crackers

Coffee

Milk

Celery

Radishes

Spiced Onions

Swiss cheese

De Brie cheese

Wisconsin Cream Cheese

Pommes Fluted