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 50 dishes

Russian caviar
Little Necks
Horseradish
Beef a la Anglaise
Consomme Julienne
Iced Beef Tea
Queen olives
Pickled onions
Deviled Crabs
Broiled Salmon Trout
Sauce Fleurette
Potatoes Gastronome
Cucumbers
Boiled Fresh Beef
Horseradish Sauce
Breast of Capon - Reine Margot
Frogs' Legs, Fried - Horley
Banana Fritters, Au Rhum
Kummel Punch
Prime Ribs of Beef, Roasted
Dish Gravy
Roasted Chicken, Stuffed
Giblet Sauce
GREEN PEAS
Fried Egg Plant
Russian Turnips
Green Corn, on Cob
Boiled Samp
boiled new potatoes
Mashed potatoes
Dressed Lettuce and Tomatoes
Blackberry Pudding
Peach Pie
Pound cake
Lemon ice cream
Jelly roll
Custard Pie
ASSORTED CAKE
Chartreuse Jelly
Plums
Oranges
peaches
Grapes
Mixed Nuts and Raisins
AMERICAN CHEESE
English Dairy Cheese
Stilton Cheese
Crackers
Coffee
Pure Mountain Spring Water is used in Hotel Champlain for drinking.