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
Page 2
Page 3
Page 4
1 / 4

Fairmont Hotel

April 30, 1913

On this menu 22 dishes

Gibson Cocktail
California Riesling
Olives
Radishes
Toke points, imperial
Consomme double madrillaine
Mousseline of Sacramento salmon, Victoria
POTATOES HOLLANDAISE
Fairmont Hotel Zinfandel
Noisette of lamb, San Benito
French peas
California Punch
G H Mumm Extra Dry
Stuffed squab, Fairmont
Cold asparagus tips, Grand Island
Red and white calwa grape juice
Ice Cream Fantaisie
Friandise
Apollinaris
Cafe noir
Cigars
Cigarettes