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 17, 1901

On this menu 42 dishes

Cream of barley
Consomme in cup
Iced bouillon
Radishes
Sweet Pickles
Weakfish, a la Meniere
Potatoes Saute
Beef a la Mode - Flamande.
Vienna Schnitzel, Tomato Sauce
Spring Lamb, Roasted, Mint Sauce.
String Beans
Stewed tomatoes
Boiled rice
Boiled potatoes
Mashed potatoes
Corned beef
Smoked Tongue
Ham
Roasted Beef.
Pickled lambs' tongues
Turkey
Spiced Salmon
Sardines
Pickled beets
Boned capon
Head Cheese-Champlain
Lobster salad
Potato salad
Lettuce Salad
Doughnuts
Apple Pie
ASSORTED CAKE
orange sherbet
Plums
Preserved Peaches
American and Edam Cheese
Crackers
Iced tea
Tea-Ette
Coffee
Cucumbers
Lamb