The Menu Museum
DecadesRestaurantsDishesRandom menu

Champlain Hotel

Date
1901-08-12

Pages

  1. Page 1
  2. Page 2

Dishes

Ox Joint a l'Anglaise
Consomme in cup
Iced bouillon
Spring Onions
Chow chow
Fillet of Bass au Gratin
Cucumbers
Potatoes Windsor
Fricassee of turkey wings with rice
Fricandeau of Veal - chipolata
Prime ribs of beef, roasted, dish gravy
GREEN PEAS
Boiled Samp
Kidney Beans
Boiled potatoes
Mashed potatoes
Cold Lamb
Cold Corned Beef
Cold Smoked Tongue
Cold Ham
Cold roasted beef
Cold pickled lambs' tongues
Cold turkey
Spiced Salmon
Sardines
Cold pickled beets
Cold boned capon
Cold plain lobster
Eels en Gelee
Head Cheese - Champlain
Chicken salad
Cold Slaw
Lettuce Salad
BLUEBERRY PIE
Floating Island
ASSORTED CAKE
Peach Sherbet
Plums
Preserved Cherries
AMERICAN CHEESE
Crackers
Iced tea
Coffee
Pure Mountain Spring Water
Edam Cheese

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.