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

Page 1

Fairmont Hotel

December 29, 1912

On this menu 22 dishes

Windsor Amontillado
Mousseline of Salmon Victoria
Hors d'Oeuvres
OYSTERS ON HALF SHELL
Fairmont claret
Tournedos of Beef Guirinal Sauce Bordelaise
Appollinaris
Punch Romaine
Squab, Roti Canape
G. H. Mumm, Cordon Rouge
Romaine Chiffonade
BOMBE glacé, FRUIT SAUCE
Assorted cakes
LIQUEURS - DANISH CHERRY, ETC.
Café Noir
Cigars
POTATOE HOLLANDAISE
Bröndum, Aalborg
Hobro akvavit
Fairmont Riesling
Ripe Olives
SALTED ALMONDS