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 50 dishes

BLUE POINTS

Ox-Joint a la Soyer

Consomme Vermicelli

Croquettes of Oysters a la Bechamel

Sweet Pickles

Olives

Celery

Chow chow

Baked Sea Trout a la Cambaceres

Potatoes Cuilliere

Cucumbers

Pig's Jowl with Greens

Cutlets of Capon Breast, Perigord

Tenderloin Steak a la Sam Ward

Civet of Rabbit, Chasseur

Calf's Head a la Don Carlos

Prime ribs of beef au jus

Stuffed chicken, Giblet sauce

Lamb, mint sauce

String Beans

Hot Slaw

Stewed New Carrots and Peas

Spaghetti a la Palermitaine

boiled new potatoes

Mashed potatoes

Punch Romaine

Grouse, Guava Jelly

Sweet Potatoes, Southern Style

TOMATO BOQUETIERE

Mayonnaise of Salmon

Lettuce Salad

Terrine de Foie-gras a la Gelee

Boned capon aux truffes

Spanish Pudding, Port Wine Sauce

cocoanut pie

Peach Pie

Gateau Assortis

Angel Food

Almond Slices

Lady Cake

Bavarian Cream with Macaroons

ORANGE ICE CREAM

Fruit

Nuts

Raisins

ROQUEFORT CHEESE

Edam Cheese

AMERICAN CHEESE

Crackers

Coffee