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St. Charles Hotel

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Name
St. Charles Hotel

Location
St. Charles Hotel

128 dishes

Date
February 3, 1913

Sponsor
St. Charles Hotel

Physical description

Call number
1913-0146_wotm

Notes
Hudson County Bar Association

Map this menu!

Dish	Page	Price
Bayou Cook On Shell (Half Doz.) Oysters	2	0.25
Cocktail Oysters	2	0.3
Iced Lake Shrimps	2	0.3
Iced Lake Shrimps Cocktail	2	0.55
Fresh Crab Meat, Cocktail	2	0.6
Fresh Crab Meat, Mayonnaise	2	0.6
Hearts Of Celery	2	0.35
Chow Chow	2	0.2
Queen Olives	2	0.25
Salted Almonds	2	0.3
Sliced Tomatoes	2	0.3
Stuffed Tomatoes, Surprise	2	0.3
Sliced Cucumbers	2	0.3
Pickled Walnuts	2	0.25
Pin Money Pickles	2	0.2
Stuffed Mangoes	2	0.25
Hot, In Cup: Chicken Essence	2	0.25
Hot, In Cup: Consomme	2	0.25
Cold, In Cup: Consomme	2	0.25
Cold, In Cup: Chicken Essence	2	0.25
Cold, In Cup: Strained Gumbo	2	0.25
Hot, In Cup: Strained Gumbo	2	0.25
Chicken Gumbo	2	0.3
Oyster Soup	2	0.25
Fresh Turtle Soup	2	0.25
Oyster Stew: Plain	2	0.25
Oyster Stew: With Milk	2	0.3
Oyster Stew: With Cream	2	0.4
Cream Of Tomatoes	2	0.25
Gumbo, Creole	2	0.3
Consomme Riche, Henry Iv	2	0.25
Boiled Sheephead, Mousseline Sauce	2	0.5
Spanish Mackerel A La Suchet	2	0.5
Broiled Sea Trout, Hoteliere	2	0.45
Casserolettes Of Codling Flake, Delmonico	2	0.45
Redsnapper, Court Bouillon	2	0.5
Baked Bayou Cook Oysters On Shell, Cassino	2	0.5
Larded Beef Tenderloin, Florentine	2	0.6
Sweetbreads A La Choron	2	0.5
Squab Crapaudine With Grilled Sweet Potatoes	2	0.9
Breast Of Mallard Duck, Bigarade	2	0.75
Veal Rack With Noodle Tartlets A La Catalane	2	0.5
Roast Lamb, Mint Sauce	2	0.6
Roast Duckling, Apple Sauce	2	0.65
Roast Prime Ribs Of Beef	2	0.5
Roast Teal Duck	2	0.75
Broiled Teal Duck	2	0.75
Snipe	2	0.75
Roast Mallard Duck	2	0.9- 5.0
Broiled Mallard Duck	2	0.9- 1.5
Broiled Young Guinea Hen	2	0.8- 0.0
Cold Virginia Ham	2	0.6
Half Cold Roast Chicken	2	0.75
Cold Boned Chicken	2	0.6
Assorted Cold Meats	2	0.75
Assorted Cold Meats With Sliced Turkey	2	0.9
Cold Ham	2	0.5
Cold Roast Beef	2	0.5
Cold Smoked Tongue	2	0.5
Cold Lamb	2	0.6
Lettuce And Tomatoes	2	0.4
Knickerbocker Salad	2	0.4
Orange And Grape Fruit	2	0.6
Lake Shrimps Salad	2	0.6
Plain Head Lettuce	2	0.35
Cucumber Salad	2	0.4
Chicken Salad	2	0.5
Fruit Salad	2	0.6
Potatoes: Mashed	2	0.2
Potatoes: Baked	2	0.2
German Fried Potatoes	2	0.25
Potatoes: Boiled	2	0.2
French Fried Potatoes	2	0.25
Julienne Potatoes	2	0.25
Hashed In Cream Potatoes	2	0.25
Fried Sweet Potatoes	2	0.25
Potatoes Au Gratin	2	0.25
Stewed Corn	2	0.25
Candied Yams	2	0.3
Asparagus	2	0.5
Spinach	2	0.3
Fried Egg Plant	2	0.3
French Artichoke, Hot	2	0.4
String Beans	2	0.25
French Artichoke, Cold	2	0.4
Macaroni, A L'italienne	2	0.4
Spaghetti, A L'italienne	2	0.4
Macaroni, Au Gratin	2	0.4
Spaghetti, Au Gratin	2	0.4
Plum Pudding	2	0.25
Cup Tosca	2	0.4
Apple Pie	2	0.15
Mince Pie	2	0.15
Cocoanut Pie	2	0.15
Caramel Custard	2	0.2
Assorted Petits Fours	2	0.25
Patisserie Parisienne (French Pastry)	2	0.1
Pistachio French Ice Cream	2	0.25
Fresh Strawberry French Ice Cream	2	0.25
Vanilla French Ice Cream	2	0.25
Chocolate French Ice Cream	2	0.25
Lemon Sherbet	2	0.2
Orange Sherbet	2	0.2
Fresh Pineapple Sherbet	2	0.2
Creme De Menthe Sherbet	2	0.2
Cup Custard	2	0.2
St. Charles Parfait	2	0.3
Vanilla Parfait	2	0.3
Chocolate Parfait	2	0.3
Cafe Parfait	2	0.3
Mc Larens	2	0.25
Edam	2	0.25
Roquefort	2	0.25
Neufchatel	2	0.25
Swiss	2	0.25
Philadelphia Cream	2	0.25
Camembert	2	0.25
Iced Coffee	2	0.15
Coffee	2	0.15- 30.0
Demi Tasse	2	0.1
Iced Tea	2	0.15
Tea	2	0.15- 0.3
Milk	2	0.1
Buttermilk	2	0.1
Chocolate	2	0.2
Cocoa	2	0.2
Imported Wurtzburger	2	0.45- 0.0
Pilsner (Light)	2	0.25- 0.5