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Hotel Champlain

Date
1901-08-16

Pages

  1. Page 1
  2. Page 2

Dishes

CLAM BROTH
Baked apples
Cantaloupe
Oatmeal
Pettijohn's
Shredded Wheat Biscuit
Hominy
Bluefish, broiled
Smoked Halibut
Fried Perch
Fresch Mackerel, broiled
Salt mackerel
Codfish in Cream
Fried hominy
Corned Beef Hash
Lamb's Kidneys, Broiled
Stewed Tripe
Broiled Tripe
Pig's Feet breaded, tomato sauce
Clam Fritters
Broiled Spring Chicken
Broiled spring lamb chops
Broiled Ham
Broiled Sirloin Steak
Broiled Liver and Bacon
Broiled Tenderloin Steak
EGGS:-as ordered
SPECIAL:-Omelette with Mushrooms
Baked Potatoes
Saratoga Potatoes
French fried potatoes
Lyonnaise Potatoes
French rolls
Milk rolls
Rice Muffins
Graham Muffins
Corn bread
Coffee Rings
Griddle Cakes, with Vermont Maple Syrup
Orange marmalade
Stewed prunes
Coffee
ENGLISH BREAKFAST TEA
Oolong Tea
Chocolate
Cocoa

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.