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 18, 1901

On this menu 48 dishes

CLAM BROTH
Baked apples
Cantaloupe
Oatmeal
Wheatena
Shredded Wheat Biscuit
Hominy
Bluefish, broiled
Smoked Salmon
Fried Perch
Spanish Mackerel, broiled
Salt mackerel
Codfish Cakes
Fried hominy
Corned Beef Hash
Chickens' Livers en Brochette
Cocoa
Tea-Ette
Chocolate
Oolong Tea
ENGLISH BREAKFAST TEA
Coffee
Orange marmalade
Stewed prunes
Griddle Cakes, with Vermont Maple Syrup
Coffee Rings
Corn bread
Graham Muffins
Doughnuts
Brown bread
Rice Muffins
Milk rolls
French rolls
Baked Potatoes
Saratoga Potatoes
French fried potatoes
Lyonnaise Potatoes
Omelette with jelly
Eggs as Ordered
Broiled Tenderloin Steak
Broiled Liver and Bacon
Broiled Ham
Broiled spring lamb chops
Broiled Spring Chicken
Broiled Sirloin Steak
Clam Fritters
Baked Beans, with Pork.
Pigs' Feet breaded, Tomato Sauce