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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Tampa Bay Hotel

Tampa, Florida · February 24, 1900

On this menu 47 dishes

BLUE POINTS
Cream of Rice, a la Juvenal
Consomme, Aux Pates Faconnees
Timbale de Spaghetti, a la Mazarine
Broiled Spanish mackerel, sauce fleurette, Potato Balls, Sliced Cucumbers
Olives
Saucisson d'Arles
Gherkins
Sliced Tomatoes
Corned Beef and New Cabbage
Larded Filet of Veal, Puree de Marrons
Turkey Wings Saute, a la Bayonnaise
Vol-au-Vent of Oysters, a la Manhattan
Fruit Croquettes, a la Vanille
Ribs of Beef, au jus
Gosling, Apple Sauce
Lamb, mint sauce
New Beets, au Beurre
Succotash
GREEN PEAS
Stewed Celery
Mashed potatoes
boiled new potatoes
Roman Punch
Partridge Roti, a la Casserole, Sweet Potatoes, Southern Style
New Beets, au Beurre
Coffee
ROQUEFORT CHEESE
Edam Cheese
AMERICAN CHEESE
Crackers
Fruit
Nuts
Raisins
Vanilla ice cream
Almond Pudding, Port Wine Sauce
Cocoanut Sponge Drops
Pound cake
Bavarian Cream, with Macaroon
Gateau Assortis
Orange Custard Pie
Raspberry Pie
Pate de Gibier a la Chartres
Terrine de Foie Gras, a la Gelee
Lettuce Salad
MAYONNAISE OF CHICKEN
Salad Panachee