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 44 dishes

Smoked Beef Tongue
Boned capon aux truffes
Pig's Head Cheese, Charcutiere
Soused Pig's Feet
Smoked beef
Pork and beans
Mashed potatoes
Bouillon en Tasse
Chow chow
Pickled lamb's tongue
Cold Slaw Salad
MAYONNAISE OF CHICKEN
Lettuce Salad
Sweet Pickles
Canape rex
Scotch Broth
Cold Jellied Consomme
Olives
Filet of Bass a la Valois
Sliced Tomatoes
Boston Baked Beans with Brown Bread
Veal cutlet a la Milanaise
VERMONT TURKEY, CHESTNUT STUFFING, Giblet Sauce
Boiled Sweet Potatoes
Lima beans
New Beets au beurre
Boiled rice
boiled new potatoes
Roast beef
Ham
Pressed Corned Beef
Pickled Oysters
Sardines
sago pudding, rum sauce
Hot Ginger Bread
Assorted cakes
Strawberry water ice
Preserved Cherries
Edam Roquefort and American Cheese
Crackers
Tea
Coffee
Chocolate
Cold Jellied Consomme