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asparagus and Escoffier’s famous dessert creation Peach Melba
" The fabulous wines on offer that night included 86 year old Madeira and classic vintages of Chateau Latour and Margaux
which often had hungry customers lining up outside
This delightful and elegant cocktail menu was used in the hotel’s original seven bars
and as the Greek-flagged SS Australis
Top O' The Town, Seattle 1950s Sizes:50x76cm (20x30 inch) Archival Print (Unframed) asparagus and Escoffier’s famous dessertThe Top O The Town restaurant sat on the seventh floor of the historic Sorrento Hotel from the 1930s through the 1950s and, at the time, was the citys highest restaurant. The Sorrento Hotel was built in 1908 in advance of the Alaska Yukon Pacific Exposition (Seattle's first World's Fair) and, in honor of that era, the menu is die cut in the shape of an original Seattle streetcar. Courtesy Brad Holden. Each print is accompanied by a copy of the
