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

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Hotel Champlain

Clinton, NY · August 15, 1901

On this menu 46 dishes

CLAM BROTH
Ham
Baked apples
Cantaloupe
Oatmeal
Wheatena
Shredded Wheat Biscuit
Hominy
Bluefish, broiled
Yarmouth Bloaters
Fried Perch
Salmon Trout, broiled
Salt mackerel
Codfish Cakes
Fried Mush
Fried Mush
Lamb Hash, with Green Peppers
Veal Cutlets Breaded, Tomato Sauce
Stewed Kidneys, with Mushrooms
Frizzled beef in cream
Clam Fritters
Broiled Spring Chicken
Broiled spring lamb chops
Sirloin Steak
Tenderloin Steak
liver and bacon
EGGS:- as ordered.
Omelette with cheese
Baked Potatoes
Saratoga Potatoes
Stewed potatoes
Hashed Brown Potatoes
French rolls
Milk rolls
Rice Muffins
Graham Muffins
Corn bread
Coffee Rings
Griddle Cakes, with Vermont Maple Syrup
Orange marmalade
Stewed prunes
Coffee
ENGLISH BREAKFAST TEA
Oolong Tea
Chocolate
Cocoa