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 24, 1901

On this menu 47 dishes

Mock Turtle au xeres
Bouillon en Tasse
Cold Jellied Consomme
Chow chow
Olives
Caviar
Gherkins
PLANKED SHAD A LA CLAREMONT
Sliced Tomatoes
Boston Baked Beans with Brown Bread
Emince of Lamb en Bordure with green peppers
Succotash
Grilled Tomatoes
Boiled rice
VERMONT TURKEY, CHESTNUT STUFFING, cranberry sauce
Mashed potatoes
Boiled Sweet Potatoes
Julienne potatoes
Roast beef
Ham
Pork and beans
Pressed Corned Beef
Smoked beef
Smoked Beef Tongue
soussed pig's feet
Pickled Oysters
Sardines
Pickled lamb's tongue
Pig's Head Cheese, Charcutiere
Aspic de Foie-gras en Bellevue
Boned capon aux truffes
Lettuce Salad
Plain Fresh Lobster, Mayonnaise Dressing
Cold Slaw
Rice pudding, claret wine sauce
Hot Ginger Bread
Apricot Tarts
Assorted cakes
Orange Water Ice
Preserved plums
Edam Cheese
Crackers
Tea
Coffee
Chocolate
AMERICAN CHEESE
ROQUEFORT CHEESE