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 43 dishes

Mutton Broth
Consomme in cup
Iced bouillon
Radishes
Sweet Pickles
Fried perch, sauce tartare, cucumbers, sliced tomatoes, saratoga potatoes
Emince of turkey, on toast
Stewed ox tail, a la Creole
Prime ribs of beef, roasted, dish gravy
GREEN PEAS
Kidney Beans
Boiled Samp
Boiled potatoes
Mashed potatoes
Cold Lamb
Cold Corned Beef
Cold Smoked Tongue
Cold Ham
Cold roasted beef
Cold pickled lambs' tongues
Cold turkey
Cold spiced salmon
cold Sardines
Cold pickled beets
Cold boned capon
Cold plain lobster
Cold head cheese - Champlain
Chicken salad
Cold Slaw
Lettuce
BLUEBERRY PIE
Molasses Gingerbread
ASSORTED CAKE
pineapple sherbet
Blackberries
Preserved greengages
AMERICAN CHEESE
Crackers
Iced tea
Tea-Ette
Coffee
Pure Mountain Spring Water
Stilton Cheese