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, Fla · February 2, 1901

On this menu 51 dishes

Blue Points, Mignonette Sauce
Chicken Broth a la Paysanne
Consomme Doria
Fritot de Sardines, Epicurienne
Olives
Sweet Pickles
Saucisson d'Arles
Celery
Boiled Redsnapper a la Dauphine
Potatoes Brabant
SLICED CUCUMBERS
Smoked Ox Tongue a la Robert
Bordure de Polainte with Reed Birds, Piemontiase
Escalopes of Veal a la Viennoise
Casserolettes of Green Turtle au Champagne
Grilled breast of lamb a l'Anglaise
Ribs of prime beef au jus
Ribs of prime beef au jus
Loin of Pork, Apple Sauce
Chicken Stuffed, Giblet Sauce
New green peas
Lima beans
New Beets au beurre
Rice Croquettes au Salpicon
Mashed potatoes
boiled new potatoes
Punch Imperiale
PARTRIDGE PIQUE, BREAD SAUCE
Broiled Sweet Potatoes
Mayonnaise of Lobster
Lettuce Salad
Salade a l'Italienne
Pate de Gibier a la Chartres
Boned capon aux truffes
Terrine de Foie-gras a la Gelee
Spanish Pudding, Port Wine Sauce
Vanilla Custard Pie
Peach Pie
Gateau Assortis
Pound cake
Cocoanut Sponge Drops
Gelee Roulade
Cornstarch Jelly, Cream Sauce
ORANGE ICE CREAM
Fruit
Nuts
Raisins
Roquefort, Edam and American Cheese
Crackers
Coffee
Lettuce Salad