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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National Parlor No. 118

Fairmont Hotel · September 8, 1910

On this menu 20 dishes

Oysters on Half Shell, Imperial
Olives
Celery
SALTED ALMONDS
Cream of Chicken: Queen Grace Smith
Supreme of Sole, California
Potatoes Fondantes
Contre=filet of Beef, Cazadero
Punch Golden Gate
Roast Squab Demi Glace
Green Peas in Butter
Riverside Salad
Fancy Ice Cream
Assorted cakes
Demi Tasse
Fairmont Hotel Riesling
Fairmont Hotel Claret
Banquet
NATIONAL PARLOR NO. 118
N, S. G. W,