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 45 dishes

Russian caviar

Little Necks

Horseradish

Consomme - Marrow Balls

Gherkins

Puree of Split Peas

Queen olives

Iced Beef Tea

Stuffed Lobster, Narragansett Style

Cucumbers

Broiled Spanish Mackerel, Maitre D'Hotel

Potatoes Julienne

Corned Beef, with Cabbage

Sweetbreads, Glace, a la Jardiniere

Shoulder of Lamb, Braised- Soubise

Macaroni au Gratin - Parmesan

Kummel Punch

Prime ribs of beef, roasted, dish gravy

Roasted Chicken, Stuffed, Giblet Sauce

String Beans

Green Corn, on Cob

boiled new potatoes

Stewed tomatoes

Boiled rice

Mashed potatoes

Fried Egg Plant

Fresh Rhubarb Pie

Pound cake

Lemon ice cream

Dressed Lettuce and Tomatoes

Cabinet Pudding

Cinnamon Jumbles

Chocolate Custard Pie

ASSORTED CAKE

Port Wine Jelly

Bananas

peaches

Oranges

Plums

Mixed Nuts and Raisins

AMERICAN CHEESE

Crackers

Coffee

ROQUEFORT CHEESE

English Dairy Cheese