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 · March 9, 1901

On this menu 52 dishes

BLUE POINTS
BEEF BROTH A L'AMERICAINE
CONSOMME AUX CREPES
TURKEY LIVERS EN BROCHETTE A LA MAITRE D'HOTEL
Chow chow
Olives
Celery
Sweet Pickles
BROILES SEA TROUT A LA COLBERT
POTATOES DUCHESSE
Radishes
BREAST OF VEAL A LA GASTRONOME
LARDED TENDERLOIN OF BEEF, SAMARITAINE
LOBSTER EN CAISSE A LA NEWBERG
CHICKEN CUTLETS A LA RUSSE
CALF'S HEAD POELE, DON CARLOS
Prime ribs of beef au jus
STUFFED PHILADELPHIA CAPON, WITH CRESS
Milk Pig
SAGE DRESSING
Apple Sauce
Stuffed green peppers
String Beans
boiled new potatoes
Spaghetti au Gratin
Succotash
Mashed potatoes
Sorbet Hollandaise
Grouse Barde, Guava Jelly
Sweet Potatoes, Georgia Style
Mayonnaise of Shrimp
Lettuce Salad
Salad Panachee
Terrine de Foie-gras a la Gelee
Boned capon aux truffes
Sponge Pudding, Port Wine Sauce
Pumpkin Pie
Apple Pie
Gateau Assortis
Angel Food
CINNAMON CAKES
Pound cake
CORNSTARCH CREAM, RASPBERRY SAUCE
Vanilla ice cream
Fruit
Nuts
Raisins
ROQUEFORT CHEESE
Edam Cheese
AMERICAN CHEESE
Crackers
Coffee