Hotel Champlain (1891) · 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 40 dishes

Little Neck clams

Puree of Lentils, Majordomo

Consomme, aux Petit Lasagnes

Casseroles of Diamond Back Terrapin, Chesapeake

Celery

Saucisson de Lyon

Queen olives

Boiled Striped Bass, d'Orleans

Potatoes, croquettes

SLICED CUCUMBERS

Westphalia Ham, Glace, a la Camerani

Broiled Sweet Breads on Toast, Colbert

Mountain Oysters, Breaded, Villeroi

Peach Fritters, Glace, au Rhum

Congress Punch

Ribs of beef

Gosling, Stuffed, Apple Sauce

Stewed tomatoes

Boiled Sweet Potatoes

Boiled rice

Summer Squash

Asparagus, Melted butter

Mashed potatoes

Roasted Plover, aux Cresson

Lettuce Mayonnaise

Chicory Salad

Pudding Souffle, a la Saxonne

Custard Pie

Meringue Cream Tartelettes

Assorted cakes

ORANGE ICE CREAM

peaches

Raisins

Egg Plums

ROQUEFORT CHEESE

Nuts

French Coffee

Bartlett Pears

Boiled potatoes

AMERICAN CHEESE