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 45 dishes

Puree of Mexican Beans, Puebla
Bouillon en Tasse
Cold Jellied Consomme
Chocolate
Coffee
Tea
Crackers
Edam Cheese
Preserved plums
Assorted cakes
PINEAPPLE WATER ICE
Hot Ginger Bread
Tapioca Pudding, Sherry Wine Sauce
Mayonnaise of Salmon
Beet Root Salad
Lettuce Salad
Aspic de Foie-gras en Bellevue
Boned capon aux truffes
Pig's Head Cheese, Charcutiere
Pickled lamb's tongue
Sardines
Pickled Oysters
Smoked Beef Tongue
soussed pig's feet
Smoked beef
Pork and beans
Ham
Pressed Corned Beef
Roast beef
BAKED SWEET POTATOES
Potatoes Saute
Mashed potatoes
Gosling Stuffed, Orange Mamalade
Boiled rice
Stuffed Green Peppers, Palermitaine
Wax Beans
Cutlets of Sweetbreads a la Clarence
Radishes
Gherkins
Boiled Weakfish a la d'Orleans
Chow chow
Olives
Petites Caisses a la Cassanova
ROQUEFORT CHEESE
AMERICAN CHEESE