Tampa Bay Hotel (1901) · The Menu Museum

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

On this menu 53 dishes

Oyster cocktail

BLUE POINTS

CREME DE VOLAILLE A LA DUFFERIN

CONSOMME AUX QUENELLES RUBANE

BALLOTIN OF PHILADELPHIA SQUAB A LA CHASSEUR

SALTED ALMONDS

Chow chow

Olives

Celery

Sweet Pickles

BROILED SPANISH MACKEREL, BEURRE RAVIGOTE

Potatoes Rosette

Sliced Tomatoes

YORK HAM GLACE A LA CAMERANI

SWEETBREADS TRUFFE, SUBLIME

TENDERLOIN STEAK A LA STANLEY

DIAMOND-BACK TERRAPIN EN CROUSTADE, BALTIMORIENNE

ORANGE FRITTERS, CORDOVA

Prime ribs of beef au jus

spring lamb, mint sauce

CHICKEN ROTI A LA CASSEROLE AU CRESSON

GREEN PEAS, MENAGERE

Cauliflower a la creme

boiled new potatoes

New Beets au beurre

Spaghetti Milanaise

Mashed potatoes

Cardinal Punch

PARTRIDGE PIQUE, BREAD SAUCE

Sweet Potatoes, Georgia Style

Lettuce Salad

MAYONNAISE OF FRESH LOBSTER

TOMATO BOQUETIERE

Terrine de Foie-gras a la Gelee

Boned capon aux truffes

PUDDING VIENNOISE, SAUCE MARASQUIN

Peach Pie

Vanilla Custard Pie

GATEAU DOMINO

Biscuit Pistachio

Petits fours

Assorted cakes

Claret Wine Jelly

MOLASSES CANDY

BISQUIT GLACE A LA VANILLE

Fruit

Nuts

Raisins

ROQUEFORT CHEESE

Edam Cheese

AMERICAN CHEESE

Crackers

Coffee