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 20, 1901

On this menu 45 dishes

Hodge Podge
Chocolate
Olives
Chow chow
Coffee
Tea
Crackers
Prime ribs of beef au jus
Orange Water Ice
Edam Cheese
Assorted cakes
Preserved Peaches
Hot Ginger Bread
Rice pudding, claret wine sauce
Bouillon en Tasse
Cold Jellied Consomme
Petites Caisses a l'Epicurienne
Baked Stuffed Shad a L'Italienne
Boston Baked Beans and Brown Bread
Fricassee of Chicken a La St. Lambert
Mashed potatoes
French fried potatoes
Broiled Sweet Potatoes
Cold roast beef
Cold Ham
Cold pork and Beans
Cold Pressed Corned Beef
Cold Smoked beef tongue
Pickled Oysters
Aspic de Foie-gras en Bellevue
Lettuce Salad
Cold Smoked beef
Cold Soussed Pig's Feet
Sardines
Pickled Lamb's Tongues
cold boned capon aux truffes
Mayonnaise of Salmon
Macedoine salad
Gherkins
Sliced Tomatoes
Rice croquettes, salpicon
Lima beans
New Beets au beurre
ROQUEFORT CHEESE
AMERICAN CHEESE