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

Wheatena

Shredded Wheat Biscuits

Hominy

Bluefish, broiled

Smoked Salmon

Fried Perch

Sea bass, broiled

Salt mackerel

Codfish in Cream

Fried hominy

Lamb Hash, with Green Peppers

Stewed Tripe

Pig's Feet breaded, tomato sauce

Frizzled Beef, with Eggs

Clam Fritters

Broiled Spring Chicken

Broiled spring lamb chops

Broiled Ham

Broiled Sirloin Steak

Broiled Liver and Bacon

Broiled Tenderloin Steak

Eggs as Ordered

Omelette with tomatoes

Baked Potatoes

Saratoga Potatoes

French fried potatoes

Lyonnaise Potatoes

Milk rolls

French rolls

Rice Muffins

Graham Muffins

Corn bread

Coffee Rings

Griddle Cakes, with Vermont Maple Syrup

Orange marmalade

Apple Sauce

Stewed prunes

Coffee

ENGLISH BREAKFAST TEA

Oolong Tea

Chocolate

Cocoa

Broiled Tripe