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 16, 1901

On this menu 44 dishes

Cream of celery
Iced bouillon
Spring Onion
Consomme in cup
Mixed Pickles
Broiled Spanish Mackerel, Maitre D'Hotel
Cucumbers
Potatoes Julienne
Chicken Hash, A L'Espagnole
New England Baked Beans, Hot Brown Bread
Prime Ribs of Beef, Roasted Dish Gravy
GREEN PEAS
Stewed New Corn
Boiled Samp
Mashed potatoes
Cold: Lamb
Cold: Corned beef
Cold: Smoked Tongue
Cold: Ham
Cold: Roasted beef
Cold: Pickled lambs' tongues
Cold: Turkey
Cold: Boned capon
Pure Mountain Spring Water is used in Hotel Champlain for drinking.
Crackers
Spiced Salmon
Cold: Plain Lobster.
Boiled Pototoes
Chicken salad
Crab Salad
Lettuce Salad
Squash Pie
Head Cheese - Champlain
Pickled beets
Lemon Sherbet
ASSORTED CAKE
Pineapple
Blueberry Cake
AMERICAN CHEESE
Iced tea
Preserved Cherries
Sardines
Stilton Cheese
Coffee