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, Mignonette Sauce

Mulligatawny

Consomme Pot-Au-Feu

CANNELONS A LA PUREE DE GIBIER

Chow chow

Olives

PLANKED SHAD AND ROE, MAITRE D'HOTEL

Potatoes Parisienne

Cucumbers

HAM GLACE AU CHAMPAGNE

BONED PHILADELPHIA CAPON A LA NESSELRODE

NOISETTE OF LAMB WITH ASPARAGUS TIPS

BROCHETTE OF FRESH LOBSTER, MENAGERE

SPANISH PUFFS AU SABAYON

Ribs of prime beef au jus

LOIN OF VEAL, DEMI-GLACE

Duckling, Apple Sauce

New Beets au beurre

New green peas

RISOTTO PIEMONTAISE

Creamed spinach with egg

Mashed potatoes

boiled new potatoes

Punch Romaine

VENISON STEAK WITH GUAVA JELLY

Sweet Potatoes, Southern Style

Lettuce Salad

Salade Panachee

MAYONNAISE OF CHICKEN

Boned capon aux truffes

Pate de Gibier a la Chartres

Terrine de Foie-gras a la Gelee

Queen pudding, Madeira sauce

BLUEBERRY PIE

cocoanut pie

Gateau Savoy

Macaroons

VIENNA CREAM ROULADE

Assorted cakes

STRAWBERRY ICE CREAM

Port Wine Jelly

Fruit

Nuts

Raisins

Crackers

Coffee

Roquefort, Edam, and American Cheese

Celery

Sardines

Sweet Pickles