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 3, 1901

On this menu 45 dishes

Sweet Pickles
Boiled rice
Olives
Pork and beans
Celery and Apple Salad
Cold Jellied Consomme
CREAM OF CHICKEN, RECAMIER
Bouillon en Tasse
Boston Baked Beans with Brown Bread
Corn fritters
Lima beans
Salmis of gosling with mushrooms and olives
Radishes
Mashed potatoes
Broiled deviled live lobster, Maitre D'Hotel
Ribs of prime beef au jus
fried Sweet Potatoes
boiled new potatoes
Roast beef
Ham
Pressed Corned Beef
Soused Pig's Feet
Smoked beef
Smoked Beef Tongue
Pickled Oysters
Pickled lamb's tongue
Sardines
Pig's Head Cheese, Charcutiere
Boned capon aux truffes
Aspic de Foie-gras en Bellevue
Lettuce Salad
MAYONNAISE OF CHICKEN
Rice pudding, claret wine sauce
Hot Ginger Bread
Napoleons
Assorted cakes
Florida Sherbet
Preserved plums
Edam
Crackers
Tea
Coffee
Chocolate
Roquefort
AMERICAN CHEESE