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 · January 19, 1901

On this menu 45 dishes

OX-JOINT A L'ANGLAISE
Bouillon en Tasse
Cold Jellied Consomme
Canape a la Russe
Chow chow
Sweet Pickles
Olives
Baked Pompano a la Mexicaine, sliced tomatoes
Roast beef
Pressed Corned Beef
Smoked Beef Tongue
Pickled Oysters
Aspic de Foie-gras en Bellevue
Turkey
Ham
Smoked beef
soussed pig's feet
Sardines
Pickled lamb's tongue
Boned capon aux truffles
Lettuce Salad
Mayonnaise of Lobster
Grecian Salad
Indian Pudding, Brandy Sauce
Hot Ginger Bread
Preserved Pears
Assorted cakes
Lemon water ice
Edam Cheese
Tea
Coffee
Chocolate
Roulade of duckling a la Nesselrode, Beans, Fricasseed oyster plant, rice
Prime ribs of beef au jus, mashed potatoes, baked sweet potatoes, potatoes hashed in cream
Lima beans
Fricasseed Oyster Plant
Rice
Sliced Tomatoes
Mashed potatoes
BAKED SWEET POTATOES
Potatoes hashed in cream
Pork and beans
Crackers
AMERICAN CHEESE
ROQUEFORT CHEESE