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 45 dishes

Cream of Celery au Riz

Bouillon en Tasse

Cold Jellied Consomme

Chow chow

Olives

Sweet Pickles

Boiled Sheephead, Lobster Butter Sauce

Sliced Tomatoes

Chicken Croquettes with peas

Fricassee of Lamb a l'Ancienne

Sugar Corn

Beets au beurre

Boiled rice

Prime ribs of beef au jus

Mashed potatoes

fried Sweet Potatoes

boiled new potatoes

Cold roast beef

Cold Ham

Cold pork and Beans

Cold Pressed Corned Beef

Cold Smoked beef

Cold Smoked beef tongue

Cold Soused Pig's Feet

Pickled Oysters

cold Sardines

Pickled lamb's tongue

Cold Pig's Head Cheese, Carcutiere

Aspic de Foie-gras en Bellevue

cold boned capon aux truffes

Mayonnaise of Lobster

Lettuce Salad

Cold Slaw Salad

Orange Pudding, Sherry Wine Sauce

Hot Ginger Bread

Assorted cakes

Lemon water ice

Sliced Florida Pineapple

Edam Cheese

Crackers

Tea

Coffee

Chocolate

ROQUEFORT CHEESE

AMERICAN CHEESE