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 44 dishes

Russian caviar

Little Necks

Horseradish

Mulligatawney

Consomme-Perle.

Iced Beef Tea

Queen olives

SALTED ALMONDS

Pickled onions

Broiled Soft Shell Crabs, on Toast.

Baked Sea Bass-Italienne.

Cucumbers

Potatoes chateau

Boiled Ham, Champagne Sauce

Chicken pot pie, family style

Lamb Fries, a la Toulouse-Casserolettes.

Pineapple Fritters, au Kirsch.

Roman Punch

Prime ribs of beef, roasted, dish gravy

Boston Green Gosling, Stuffed, Apple Sauce.

Wax Beans

Asparagus

New beets

Green Corn, on Cob

Boiled rice

boiled new potatoes

Dressed Lettuce and Tomatoes

Diplomatic pudding

Apple Pie

lemon pie

Silver Cake

Macaroons

ASSORTED CAKE

Mocha Ice Cream

Anisette jelly

Plums

Oranges

peaches

Grapes

Mixed Nuts and Raisins

American, English Dairy and Roquefort Cheese.

Crackers

Coffee

Mashed potatoes