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, FL · March 1, 1901

On this menu 50 dishes

Grouse Barde, Guava Jelly
Chow chow
Coffee
Crackers
Raisins
Nuts
Roquefort
Edam
AMERICAN CHEESE
Fruit
Farina Jelly, Fruit Sauce
ORANGE ICE CREAM
Assorted cakes
Gateau Lafayette
Almond Slices
Angel Food
Apple Pie
Pumpkin Pie
Pudding Royal au Caramel
Boned capon aux truffes
Terrine de Foie-gras a la Gelee
Salade a l'Italienne
Sorbet Hollandaise
MAYONNAISE OF CHICKEN
Lettuce Salad
Sweet Potatoes Southern Style
boiled new potatoes
Mashed potatoes
Spaghetti a la Napolitaine
New Beets au beurre
Boiled leg of mutton, caper sauce
New green peas
Succotash
Milk Pig, Apple Sauce
Turkey Stuffed, Giblet Sauce
Prime ribs of beef au jus
Peaches with rice, conde
Potatoes Demi Lune
Oysters en Caisse a la Poulette
Filet of Veal a la Potagere
Quail a la Casserole, Souvaroff
Broiled Seat Trout, Neurre d'Anchois
Cucumbers
Gherkins
Olives
Celery
Ballotin of Lobster a la D'Artois
Clam Chowder, Long Beach
Consomme Dubarry
BLUE POINTS