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 17, 1901

On this menu 46 dishes

CLAM BROTH
Baked apples
Cantaloupe
Oatmeal
Malt Breakfast Food
Shredded Wheat Biscuit
Hominy
Bluefish, broiled
Yarmouth Bloaters
Fried Perch
Salmon Steak, broiled
Salt mackerel
Codfish Cakes
Fried Mush
Chicken Hash, on Toast
Veal Cutlets Breaded, Tomato Sauce
Stewed Kidneys, with Mushrooms
Frizzled beef in cream
Clam Fritters
Broiled Spring Chicken
Broiled spring lamb chops
Broiled Ham
Broiled Sirloin Steak
Broiled Liver and Bacon
Broiled Tenderloin Steak
Eggs, As Ordered
Omelette with Chicken's Livers
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
Tea-Ette
Cocoa