Champlain 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 46 dishes

CLAM BROTH

Cantaloupe

Oatmeal

Pettijohn's

Shredded Wheat Biscuit

Hominy

Bluefish, broiled

Smoked Halibut

Spring chicken

Fried Perch

Salmon Trout, broiled

Spring lamb Chops

Salt mackerel

Ham

Codfish Cakes

Tenderloin Steak

EGGS: as ordered.

Fried Mush

Potatoes

Baked

Saratoga

Corned Beef Hash

Stewed

Hashed Brown

Veal Cutlets Breaded, Tomato Sauce

French rolls

Stewed Kidneys, with Mushrooms

Graham Muffins

Chicken Livers en Brochette

Clam Fritters

Sirloin Steak

liver and bacon

Chocolate

Cocoa

Oolong Tea

Stewed prunes

Coffee

Griddle Cakes, with Vermont Maple Syrup

Orange marmalade

Omelette a l'espagnole

ENGLISH BREAKFAST TEA

Apple Sauce

Milk rolls

Rice Muffins

Corn bread

Coffee Rings