Hotel Champlain (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 52 dishes

Cantaloupe

Guava Marmalade

CLAM BROTH

Apple Sauce

Raspberries

Stewed prunes

Hominy

Shredded Wheat Biscuit

Malt Breakfast Food

Oatmeal

Bluefish, broiled

Finnan Haddie

Panfish

Salmon Steaks, broiled

Salt mackerel

Codfish Cakes

SLICED CUCUMBERS

Fried Mush

Sliced Tomatoes

Chicken Hash, on Toast

Pigs' Feet breaded, Tomato Sauce

Frizzled Beef, in Cream

Boston baked beans

Clam Fritters

Spring lamb Chops

Spring chicken

Ham

Sirloin Steak

liver and bacon

Tenderloin Steak

Eggs, As Ordered

Omelette, Windsor

French rolls

Rice Muffins

Popovers

GRAHAM ROLLS

Milk rolls

Corn bread

Hot Brown Bread

Baked Potato

Saratoga Potatoes

French fried potatoes

Lyonnaise Potatoes

Cassava Griddle Cakes, with Vermont Maple Syrup.

ENGLISH BREAKFAST TEA

Coffee

Chocolate

Oolong Tea

Cocoa

Oatmeal

Potatoes

BROILED;-