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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Banff Springs Hotel

January 1, 1967

On this menu 30 dishes

Fruit Cup Mandarin
Sliced Egg Mayonnaise
Celery Sticks and Radishes
Pea Soup Farmerette
Tomato Juice
Orange Juice
Prune Juice
Breaded Pork Cutlet with Orange and Wine Sauce, Fluffy Mashed Potatoes, Green Beans
Hot Consomme
Chilled Vichyssoise
Shell of Creamed Finnan Haddie Flakes, Delmonico, Parslied Potato, Mixed Vegetable
Fluffy French Omelette with Back Bacon Rasher, Parslied potato, mixed vegetables
Chef's Salad Plate: Ham, Tongue, Swiss Cheese and Salami, Julienne Cut and served on crisp Garden Greens, French Dressing
Blueberry Cheese Cake
Mosaik Jello Chantilly
Mocca Sundae
Fresh Fruit in Season
Imported Cheese and Crackers
Vanilla ice cream
Chocolate Ice Cream
pineapple sherbet
(iced) Tea
(Iced) Coffee
Milk
Jellied Consomme
Canadian Cheese and Crackers
Sandwich Suggestion, Chilled Juice, Choice Alberta Beef Tenderloin Steak Sandwich on Toasted French Bread with Creamy Coleslaw, sliced Tomatoes, and Saratoga Chips, Strawberry Sundae, Beverage3.25 C$
Low Calorie Luncheon, Chilled Juice, Okanagan Valley Fruit Selection Plate with Creamy Cottage Cheese topped with Chocolate Red Currant Dressing, Beverage2.50 C$
Sandwich Suggestion, Soup du jour, Choice Alberta Beef Tenderloin Steak Sandwich on Toasted French Bread with Creamy Coleslaw, sliced Tomatoes, and Saratoga Chips, Strawberry Sundae, Beverage3.25 C$
Low Calorie Luncheon, Soup du Jour, Okanagan Valley Fruit Selection Plate with Creamy Cottage Cheese topped with Chocolate Red Currant Dressing, Beverage2.50 C$