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 20, 1901

On this menu 44 dishes

Perle de Nizam au Tomate
Bouillon en Tasse
Cold Jellied Consomme
Caviar
Olives
Sweet Pickles
Boiled Redsnapper, Lobster Butter Sauce
Sliced Tomatoes
Stewed Breast of Lamb, Country Style
Sugar Corn
Kidney Beans
Boiled rice
Prime ribs of beef au jus
Mashed potatoes
boiled new potatoes
BAKED SWEET 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
MAYONNAISE OF CHICKEN
Cold Slaw Salad
Farina Pudding, Sherry Wine Sauce
Hot Ginger Bread
Lemon water ice
Assorted cakes
Preserved Peaches
Edam Cheese
ROQUEFORT CHEESE
AMERICAN CHEESE
Crackers
Tea
Coffee
Chocolate