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 · March 20, 1901

On this menu 47 dishes

BLUE POINTS
Consomme Paysanne
Philadelphia Pepper-Pot
Cromesques a la Polonaise
Chow chow
Celery
Gherkins
Grilled Spanish Mackerel, Maitre d'Hotel
Sliced Tomatoes
Potatoes Windsor
Shoulder of Corned Beef with mashed turnips
Larded Tenderloin of Beef, Cussy
Diamond-Back Terrapin en Casserolettes, Maryland Club
Shoulder of Lamb a la St. Theodore
Escalopes of Rice aux Confitures
Philadelphia Capon stuffed, Giblet sauce
Prime ribs of beef au jus
Suckling pig, apple sauce
Baked Tomatoes a l'Americaine
Noddles au Beurre
Lima beans
Boiled potatoes
Corn on Cob
Mashed potatoes
Sorbet Hollandaise
Quail Pique au Cresson
Sweet Potatoes, Georgia Style
Lettuce Salad
Salade a l'Italienne
Boned capon aux truffes
Mayonnaise of Lobster
Terrine de Foie-gras a la Gelee
Sultana Pudding, Port Wine Sauce
Lemon Custard Pie
Apple Pie
Gateau Nelson
Assorted cakes
ORANGE ICE CREAM
Cocoanut Drops
VANILLA KISSES
Bavarian Cream with Macaroons
Fruit
Nuts
Raisins
Crackers
Coffee
Roquefort, Edam and American Cheese