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St. Charles Hotel

Date
1913-02-03
Restaurant
St. Charles Hotel
Currency
Dollars

Pages

  1. Page 1
  2. Page 2
  3. Page 3

Dishes

Bayou Cook on Shell (half doz.) Oysters$0.25
Cocktail Oysters$0.30
Iced Lake Shrimps$0.30
Iced Lake Shrimps Cocktail$0.55
Fresh Crab Meat, Cocktail$0.60
Hearts of Celery$0.35
Queen olives$0.25
Chow chow$0.20
SALTED ALMONDS$0.30
Sliced Tomatoes$0.30
Stuffed Tomatoes, Surprise$0.30
SLICED CUCUMBERS$0.30
Pickled Walnuts$0.25
Pin Money Pickles$0.20
Stuffed Mangoes$0.25
Chicken gumbo$0.30
Oyster Soup$0.25
Fresh Turtle Soup$0.25
Oyster Stew:-Plain$0.25
Oyster Stew: with Milk$0.30
Oyster Stew: with Cream$0.40
Cream of Tomatoes$0.25
Gumbo, Creole$0.30
Consomme Riche, Henry IV$0.25
Boiled Sheephead, Mousseline Sauce$0.50
Spanish Mackerel a la Suchet$0.50
Broiled sea trout, Hoteliere$0.45
Casserolettes of Codling Flake, Delmonico$0.45
Redsnapper, Court-bouillon$0.50
Baked Bayou Cook Oysters on Shell, Cassino$0.50
Larded Beef Tenderloin, Florentine$0.60
Sweetbreads a la Choron$0.50
Squab Crapaudine with grilled Sweet Potatoes$0.90
Breast of Mallard Duck, Bigarade$0.75
Veal Rack with Noodle Tartlets a la Catalane$0.50
Roast Lamb, Mint Sauce$0.60
Roast Duckling, apple sauce$0.65
Roast Prime Ribs of Beef$0.50
Roast Teal Duck$0.75
Snipe$0.75
Roast Mallard Duck$0.90 – $1.60
Broiled Mallard Duck$0.90 – $1.60
Broiled Teal Duck$0.75
Broiled Young Guinea Hen$0.80 – $1.50
Cold Virginia Ham$0.60
Half Cold Roast Chicken$0.75
Cold Boned Chicken$0.60
Cold Ham$0.50
Cold Smoked Tongue$0.50
Assorted Cold Meats$0.75
Assorted Cold Meats with Sliced Turkey$0.90
Cold Lamb$0.60
Cold roast beef$0.50
Lettuce and Tomatoes$0.40
Knickerbocker Salad$0.40
Cucumber salad$0.40
Orange and Grape Fruit$0.60
Lake Shrimps Salad$0.60
Chicken salad$0.50
Plain Head Lettuce$0.35
Fruit salad$0.60
Potatoes: boiled$0.20
French fried potatoes$0.25
German fried potatoes$0.25
Julienne potatoes$0.25
Potatoes au Gratin$0.25
Hashed in Cream Potatoes$0.25
fried Sweet Potatoes$0.25
Candied Yams$0.30
Asparagus$0.50
Stewed Corn$0.25
Spinach$0.30
String Beans$0.25
Fried Egg Plant$0.30
French Artichoke, Hot$0.40
Macaroni, a l'Italienne$0.40
Cup Tosca$0.40
Plum Pudding$0.25
Apple Pie$0.15
Mince Pie$0.15
cocoanut pie$0.15
Patisserie Parisienne (French Pastry)$0.10
Assorted Petits-fours$0.25
Caramel custard$0.20
Vanilla French Ice Cream$0.25
Chocolate French Ice Cream$0.25
Pistachio French Ice Cream$0.25
Fresh Strawberry french Ice Cream$0.25
Lemon Sherbet$0.20
orange sherbet$0.20
Fresh Pineapple Sherbet$0.20
Creme de menthe sherbet$0.20
Cup Custard$0.20
Cafe Parfait$0.30
Vanilla parfait$0.30
Chocolate Parfait$0.30
St. Charles Parfait$0.30
Roquefort$0.25
Swiss$0.25
Edam$0.25
Neufchatel$0.25
Philadelphia cream$0.25
Camembert$0.25
Tea$0.15 – $0.30
Iced tea$0.15
Demi-tasse$0.10
Milk$0.10
Buttermilk$0.10
Chocolate$0.20
Imported Wurtzburger$0.45 – $0.80
Pilsner (light)$0.25 – $0.50
Fresh Crab Meat, Mayonnaise$0.60
French artichoke, cold$0.40
Potatoes: Baked$0.20
Potatoes: Mashed$0.20
Iced coffee$0.15
Cocoa$0.20
Coffee$0.15 – $0.30
Macaroni, au Gratin$0.40
Spaghetti, a l'Italienne$0.40
Spaghetti, au Gratin$0.40
McLarens$0.25
Cold, in cup:-Strained Gumbo$0.25
Hot, in cup:-Strained Gumbo$0.25
Cold, in cup: Consomme$0.25
Hot, in cup: Consomme$0.25
Cold, in cup: Chicken Essence$0.25
Hot, in cup: Chicken Essence$0.25

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.