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, FL · January 28, 1901

On this menu 53 dishes

Blue Points, Mignonette Sauce
Okra a la Louisianna
Consomme Nesselrode
Bonnes Bouches de Sardines a la Royal
Olives
Sweet Pickles
Celery
Filet of Spanish Mackerel a la D'Aumale
Potatoes chateau
SLICED CUCUMBERS
Smoked Jowl with Greens
Beef a la mode aux Legumes Glace
Venison Loin Chops a la Cumberland
Fricassee of Lamb with Noodles
Banana Fritters perle
Ribs of prime beef au jus
Suckling pig
Apple Sauce
Chicken Stuffed
Giblet Sauce
STEWED NEW CARROTS IN CREAM
String Beans
Mashed potatoes
New Beets au beurre
Succotash
boiled new potatoes
Sorbet a L'Americaine
REED BIRDS ON TOAST WITH CRESS
fried Sweet Potatoes
Mayonnaise of Lobster
Lettuce
SALADE FRANCILLON
Pate de Gibier a la Chartres
Boned capon aux truffes
Terrine de Foie-gras a la Gelee
APRICOT PUDDING
Brandy Sauce
cocoanut pie
Peach Pie
GATEAU AU PUNCH
VANILLA KISSES
Jenny Lind drops
Assorted cakes
ORANGE ICE CREAM
Fruit
Nuts
Raisins
ROQUEFORT CHEESE
Edam Cheese
AMERICAN CHEESE
Crackers
Coffee
FARINA JELLY, Cream Sauce