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 15, 1901

On this menu 35 dishes

Potage Chantilly
Bouillon, en Tasse
Gherkins
Sweet Pickles
Olives
Boiled Weakfish, Anchovy Cream
Sliced Tomatoes
Chicken cutlets a la Clarence
Stewed tomatoes
Lima beans
Boiled rice
Loin of pork, applesauce
Mashed potatoes
fried Sweet Potatoes
Julienne potatoes
Roast beef
Ham
Smoked Beef Tongue
Sardines
Pressed Corn Beef
Lamb
Pickled lamb's tongue
Lettuce
MAYONNAISE OF CHICKEN
Cold Slaw
Rice pudding, claret wine sauce
Hot Ginger Bread
Preserved Pears
ASSORTED CAKE
Lemon water ice
Edam, Roquefort and American Cheese
Crackers
Tea
Coffee
Chocolate