Hotel Champlain (1892) · 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 47 dishes

Little Neck clams

Consomme, Julienne

Capon Livers, Fine Herbs

SLICED CUCUMBERS

Queen olives

Sliced Tomatoes

Soft shell crabs, tartare sauce

Saratoga Chips

Boiled leg of mutton, caper sauce

ROAST TURKEY, CRANBERRY SAUCE

boiled new potatoes

New string beans

Mashed potatoes

Green Corn

Escalloped Veal, with Flageolets

Spring Chicken Saute a la Mikado

Banana Fritters, Au Rhum

Turnips, a la Creme

Hominy

Stewed tomatoes

ROCK PUNCH

ROAST PARTRIDGE, BREAD SAUCE

Dressed Lettuce

Guava jelly

Apple Tapioca Pudding, Wine Sauce

Plum pie

Custard Pie

Madeira Jelly

Cream Biscuit

Pound cake

Spanish Buns

Assorted cakes

Vanilla ice cream

Bartlett Pears

peaches

Bananas

Assorted Nuts

Watermelon

Plums

Oranges

Raisins

Niagara Grapes

Figs

SALTED ALMONDS

ROQUEFORT CHEESE

Bent's Water Crackers

Coffee