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 47 dishes

CLAM BROTH

Cantaloupe

Oatmeal

Malt Breakfast Food

Shredded Wheat Biscuit

Hominy

Bluefish, broiled

Smoked Salmon

Fried Perch

Spanish Mackerel, broiled

Salt mackerel

Codfish in Cream

Chicken Hash, on Toast

Fried hominy

Lambs' Kidneys, Broiled

Stewed Tripe

Pigs' Feet breaded, Tomato Sauce

Clam Fritters

Broiled Spring Chicken

Broiled spring lamb chops

Broiled Ham

Broiled Sirloin Steak

Broiled Tenderloin Steak

Broiled Liver and Bacon

Eggs, As Ordered

Omelette with Ham

Potatoes, baked

Potatoes, Saratoga

Potatoes, French fried

Potatoes, lyonnaise

French rolls

Milk rolls

Rice Muffins

Graham Muffins

Corn bread

Coffee Rings

Griddle cakes

Vermont Maple Syrup

Orange marmalade

Apple Sauce

Stewed prunes

Coffee

ENGLISH BREAKFAST TEA

Oolong Tea

Chocolate

Cocoa

Broiled Tripe