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 48 dishes

Caviar Toast

Little Necks

Horseradish

Fowl, with Salt Pork, Celery Sauce

Prime Ribs of Beef, Roasted

Tennessee Turkey, Stuffed, Cranberry Sauce

Cream Asparagus, Croutons Souffle

Stuffed olives

GREEN PEAS

Boiled Samp

St. Julien Punch

New beets

Green turtle, clear

Iced bouillon

Radishes

SALTED ALMONDS

Small Mushroom Patties.

Fillets of Sole - Joinville.

Snow Flake Potatoes

Cucumbers

BAKED SWEET POTATOES

Casserolettes of Lobster - Newburg.

Beignet Souffle, au Vanille.

Cauliflower, in Cream.

Green Corn, on Cob

Mashed potatoes

boiled new potatoes

English Ruffed Grouse, Roasted - Corn Fritters.

English plum pudding, hard and brandy sauce

Currant Jelly

Dressed Lettuce and Tomatoes

Cherry Pie

cocoanut pie

Fruit Cake

Lady fingers

Raspberry Jelly

ASSORTED CAKE

Vanilla ice cream

Apricot Whips.

Pears

peaches

Bananas

Oranges

Mixed Nuts and Raisins

American, Edam and Roquefort Cheese

Crackers

Coffee

Sweetbreads, Larded - Financiere.