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

August 16, 1901

On this menu 48 dishes

Russian caviar
Little Necks, horseradish
Bisque of Clams
Consomme Celestine
Iced Beef Tea
Queen olives
Salted Pecans
Gherkins
Green Peppers, stuffed - Creole
Paupiettes of Bass - Marguerite
Cucumbers
Potato Balls
Boiled smoked bacon, with spinach
Sweetbreads, larded - Milanaise
Lobster a la Newburg
French pancakes, au confiture
Holland Punch
Prime ribs of beef, roasted, dish gravy
Roasted Turkey, Stuffed, Cranberry Sauce.
String Beans
New beets
Stewed tomatoes
Green Corn, on Cob
Boiled rice
boiled new potatoes
Mashed potatoes
Dressed Lettuce and Tomatoes
Pineapple Pudding
Blackberry Pie
cocoanut pie
Citron cake
Almond jumbles
ASSORTED CAKE
Chocolate Ice Cream
Amontillado jelly
Plums
Oranges
peaches
Bananas
Grapes
MIXED NUTS
AMERICAN CHEESE
English Dairy Cheese
ROQUEFORT CHEESE
Crackers
Coffee
Pure Mountain Spring Water
Raisins