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 10, 1901

On this menu 43 dishes

Lamb Broth with Barley
Cold Jellied Consomme
Bouillon en Tasse
Chow chow
Olives
GHERKIN
LOBSTER CUTLETS A LA D'ARTOIS
Radishes
Boston Baked Beans with Brown Bread
Beef a la mode, bourgeoise
Corn fritters
Okra and Tomatoes
Boiled rice
VERMONT TURKEY, CHESTNUT STUFFING
Mashed potatoes
fried Sweet Potatoes
boiled new potatoes
Roast beef
Ham
Pork and beans
Pressed Corned Beef
Smoked beef
Smoked Beef Tongue
Soused 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
MAYONNAISE OF CHICKEN
Lettuce Salad
Celery and Apple Salad
Rice pudding, claret wine sauce
Hot Ginger Bread
Assorted cakes
Florida Sherbet
Preserved plums
Edam Roquefort and American Cheese
Crackers
Tea
Coffee
Chocolate