Champlain Hotel (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 43 dishes

Veal Broth, a l'Allemande

Consomme in cup

Iced bouillon

Radishes

Gherkins

Fried codfish steak, tartar sauce

Cucumbers

Saratoga Potatoes

Braised Ducking-Bourgeoise

New England Baked Beans, Hot Brown Bread

Spring Lamb, Roasted, Mint Sauce.

String Beans

Boiled potatoes

Succotash

Boiled rice

Mashed potatoes

Cold Lamb

Cold Corned Beef

Cold Smoked Tongue

Cold Ham

Cold roasted beef

Pickled lambs' tongues

Cold turkey

Cold spiced salmon

Sardines

Pickled beets

Cold boned capon

Head Cheese-Champlain

Eels en Gelee

Lobster salad

Potato salad

Lettuce Salad

Apple Pie

Blueberry Cake

ASSORTED CAKE

pineapple sherbet

Watermelon

Preserved Pears

AMERICAN CHEESE

Stilton

Iced tea

Crackers

Coffee