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 · January 16, 1901

On this menu 44 dishes

N.Y. PUBLIC LIBRARY, BUTTOLPH COLLECTION.
1900-1901
TAMPA BAY HOTEL, TAMPA, FLORIDA, A.E. DICK, MANAGER
Mayonnaise of Lobster
Bacon with Greens
BLUE POINTS
Mignonette Sauce
Potage a la Windsor
consomme mcdonald
caviar sur canape a la remoulade
Sweet Pickles
Celery
Olives
Broiled Bluefish a la Laguipierre
Potatoes Mitrailleuse
Sliced Tomatoes
Larded Tenderloin of Beef, chanzy
cassolettes of terrapine, trenton
Baked Chicken Pie, Fermiere
beignet souffle au sabayon
Cardinal Punch
Ribs of prime beef au jus
Suckling Pig en Surprise
String Beans
STUFFED TOMATOES A LA CREOLE
New Beets au beurre
Corn fritters
Lettuce
Terrine de Foie Gras, a la Gelee
Boiled potatoes
Spanish Pudding, Port Wine Sauce
Macedoine salad
BLUEBERRY PIE
Chocolate Eclairs
cocoanut pie
GATEAU AU PUNCH
Lemon ice cream
Fruit
Roquefort, Edam and American Cheese
Raisins
Nuts
Coffee
Crackers
Mashed potatoes