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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Merchants' Association Of San Francisco

Fairmont Hotel · April 18, 1907

On this menu 17 dishes

Toke Points on the Half Shell
Consomme Reine Hortense
Supreme of Striped Bass, Normandie
Riesling
Bombe Vesuvienne
Cold Asparagus, French Dressing
Roast Squab Chicken au Jus
Punch Californian
French Peas au beurre
Larded Fillet of Beef with Mushrooms
Ice cream
Cakes
Coffee
POTATOES HOLLANDAISE
Shasta Water
Mumm's Extra Dry
BURGUNDY