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 45 dishes

Baked apples

CLAM BROTH

Cantaloupe

Oatmeal

Pettijohn's

Shredded Wheat Biscuit

Orange marmalade

Hominy

Coffee

Chocolate

Bluefish, broiled

ENGLISH BREAKFAST TEA

Smoked Halibut

Stewed prunes

Oolong Tea

Fried Perch

Cocoa

Salmon Trout, broiled

Tea-Ette

Salt mackerel

Griddle Cakes, with Vermont Maple Syrup

Codfish in Cream

Graham Muffins

Corn bread

Coffee Rings

SLICED CUCUMBERS

French rolls

Milk rolls

Rice Muffins

Lamb Hash, with Green Peppers

Veal Cutlets Breaded, Tomato Sauce

Stewed Kidneys, with Mushrooms

Frizzled beef in cream

Clam Fritters

Fried Mush

Sliced Tomatoes

Spring chicken

Spring lamb Chops

Ham

Sirloin Steak

Tenderloin Steak

liver and bacon

EGGS: as ordered.

Special: Omelette Windsor

Potatoes: Baked, Saratoga, Stewed, Hashed Brown