Hotel Champlain (1901) · The Menu Museum

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

On this menu 46 dishes

Iced bouillon

Pot au feu

Consomme in cup

Gherkins

Spring Onions

Sea Bass Baked - Bordelaise

Cucumbers

Sliced Tomatoes

Potatoes Anglaise

Hamburger Steak, Russian Sauce

Haricot of Mutton - Parisienne

Spring Lamb, Rosted, Mint Sauce

String Beans

Succotash

Boiled rice

Boiled potatoes

Mashed potatoes

Cold: Lamb

Cold: Corned beef

Cold: Smoked Tongue

Cold: Ham

Cold: Roasted beef

Cold: Pickled lambs' tongues

Cold: Turkey

Cold: Spiced Salmon

Sardines

Pickled beets

Cold: Boned capon

Cold: Head Cheese - Champlain

Lobster salad

Potato salad

Russian salad

Lettuce Salad

Washington Pie

rice pudding

Lemon Sherbet

ASSORTED CAKE

Preserved Pineapple

Watermelon

AMERICAN CHEESE

Crackers

Iced tea

Tea - Ette

Coffee

Pure Mountain Spring Water

Edam Cheese