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 20, 1901

On this menu 52 dishes

Blue Points, Mignonette Sauce
Mongole
CONSOMME CAVOUR
Broiled sardines on toast
Gherkins
Olives
Celery
Chow chow
Paupiette of Bluefish a la Marseillaise
SLICED CUCUMBERS
POTATOES DUCHESSE
CORNED LEG OF PORK with mashed turnips
Spring Chicken saute a la marengo
Larded Sirloin of Beef Garni with Cauliflower
Ballontine of Quail, Sevigne
Apple Fritters, ninon
Boston Green Goose, Orange Marmalade
Prime ribs of beef au jus
Lion of Veal, Tomato Sauce
Beets au beurre
Creamed Spinach
Lima beans
boiled new potatoes
Macaroni au gratin
Mashed potatoes
Punch Manhattan
Philadelphia Squab Roti a la Casserole
Candied Sweet Potatoes
Lettuce Salad
MAYONNAISE OF FRESH LOBSTER
Potato salad
Boned capon aux truffles
Terrine de Foie-Gras a la Gelle
Orange Souffle Pudding, sauce au Kirsch
Gateau Lafayette
BLUEBERRY PIE
Cream Mereingue Pie
Cocoanut Kisses
Gelee Roulade
Assorted cakes
STRAWBERRY ICE CREAM
Bavarois au Citron
Raisins
Nuts
Fruit
Roquefort
Edam Cheese
Edam Cheese
Edam Cheese
AMERICAN CHEESE
Crackers
Coffee