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 51 dishes

Olives

Canape a la Russe

Cheese Straws

Celery

Gherkins

Blue Points, Mignonette Sauce

Consomme a l'Epicure

Cream of cauliflower, Dubarry

Filet of Spanish Mackerel, Mirabeau

Potatoes Hanoverienne

SLICED CUCUMBERS

Corned Beef and Cabbage

Sweetbreads a la Henry VIII

Partridge Cutlets, Diane

Fricandeau of Green Turtle a la Romaine

Orange Fritters Praline

RIBS OF PRIME BEEF, au Jus

Lamb, mint sauce

Turkey, Chestnut Stuffing, Cranberry Sauce

Stuffed green peppers

Spinach with egg

Spaghetti Napolitaine

Stewed Parsnips

boiled new potatoes

Mashed potatoes

Punch Hollandaise

Grouse Barde, Guava Jelly

Grilled sweet potatoes

MAYONNAISE OF CHICKEN

Lettuce Salad

TOMATO EN SURPRISE

Pate de Gibier a la Chartres

Bones Capon aux Truffes

Terrine de Foie-gras a la Gelee

Sponge Pudding, Port Wine Sauce

Pumpkin Pie

Apple Pie

Gateau Savoy

Cocoanut Cakes

Angel Food

Assorted cakes

Cornstarch Cream, Vanilla Sauce

Manchester Ice Cream

Fruit

Nuts

Raisins

ROQUEFORT CHEESE

Edam Cheese

AMERICAN CHEESE

Crackers

Coffee