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 28, 1901

On this menu 47 dishes

Prime ribs of beef au jus
Chow chow
Consomme Printaniere
Stuffed Capon, Giblet Sauce
Boned capon aux truffes
ROQUEFORT CHEESE
Sliced Tomatoes
Mashed potatoes
Celery
Sweet Pickles
Lamb Broth with Barley
Oyster cocktail
Grilled Pompano au Beurre Vert
Potatoes Croustade
Tartelettes a l'Allemande
Boiled leg of mutton, caper sauce
Suckling pig, apple sauce
MAYONNAISE OF CHICKEN
Lettuce Salad
New beets
GREEN PEAS
Larded Tenderloin of Beef, Stuffed Tomatoes
Brochette of Sweetbreads a la St. Laurent
Ballotin of Squab with Asparagus Tips
Boiled potatoes
Sugar Corn
Cardinal Punch
Red-head duck, currant jelly
Fried hominy
Sweet Potatoes, Southern Style
Macedoine salad
Pudding a la Reine, Madeira Sauce
Fruit
Peach Pie
Gateau Lafayette
ASSORTED CAKE
cocoanut pie
BISCUIT AU KIRSCH
Claret Wine Jelly
Macaroons
Vanilla ice cream
Nuts
Raisins
Crackers
Coffee
AMERICAN CHEESE
Edam Cheese