The Menu Museum
DecadesRestaurantsDishesRandom menu

Champlain Hotel

Date
1901-08-14

Pages

  1. Page 1
  2. Page 2

Dishes

Puree Bretonne
Consomme in cup
Iced bouillon
Spring Onions
Mixed Pickles
Broiled Fresh Mackerel, au Beurre Noir
French fried potatoes
Calf's brains, fried, tomato sauce
Stewed Ox Tail, aux Flageolets
Prime ribs of beef, roasted, dish gravy
GREEN PEAS
Stewed tomatoes
Boiled Samp
Boiled potatoes
Mashed potatoes
Lamb
Corned beef
Smoked Tongue
Ham
Roasted Beef.
Pickled lambs' tongues
Turkey
Spiced Salmon
Sardines
Pickled beets
Boned capon
Plain Lobster
Head Cheese - Champlain
Baked Beans
Chicken salad
Bean Salad
Lettuce Salad
Peach Pie
Molasses Gingerbread
ASSORTED CAKE
Raspberry sherbet
Pineapple
Preserved Gages
AMERICAN CHEESE
Edam Cheese
Crackers
Iced tea
Coffee

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.