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 7, 1901

On this menu 50 dishes

Oyster cocktail
BLUE POINTS
Cream of Rice au Crouton Souffle
Consomme Nivernaise
Grilled sardines on toast
SALTED ALMONDS
Celery
Olives
Gherkins
Chow chow
FRIED FILET OF SEA TROUT A LA JUIVE
Potatoes chateau
Cucumbers
Corned Beef and Cabbage
LARDED SWEETBREADS AU GOURMET
BAKED CHICKEN PIE, FAMILY STYLE
LAMB CHOPS A LA MAINTENON
SAVARIN WITH STRAWBERRIES
Prime ribs of beef au jus
Duckling, Apple Sauce
Saddle of Mutton, Currant Jelly
GREEN PEAS
Asparagus, sauce Mousseline
Sugar Corn
Macaroni, napolitaine
boiled new potatoes
Mashed potatoes
Punch Normande
Philadelphia Squab Roti a la Casserole
Sweet Potatoes, Southern Style
Mayonnaise of Shrimp
Lettuce Salad
Salade Panachee
Terrine de Foie-gras a la Gelee
Boned capon aux truffes
Queen pudding, Madeira sauce
cocoanut pie
Peach Pie
Gateau Swisse
Macaroons
JELLY SLICES
Assorted cakes
GELEE AU LIQUEUR
ORANGE ICE CREAM
Fruit
Nuts
Raisins
Roquefort, Edam and American Cheese
Crackers
Coffee