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

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Hotel Champlain

September 11, 1914

On this menu 19 dishes

Oyster cocktail
Hors-d'oeuvres varies
Chicken Consomme en Tasse
sea bass saute, meuniere, parisienne potatoes, cucumbers
braised sweetbreads, brown sauce
filet mignon, mushroom sauce, artichokes, green peas, green corn
delmonico punch
guinea hen on toast, julienne potatoes, fried hominy, current jelly
alma salad, cream dressing
Fancy Ice Cream in Forms
Petit Fours
Assorted cheese
toasted crackers
Guava jelly
Cafe noir
chateau dorsy barsac
G. H. Mumm & Co., Extra Dry
Cigarettes
Cigars