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 44 dishes

Coulis of celery a la d'Artagnan

Bouillon en Tasse

Cold Jellied Consomme

Chow chow

Olives

Gherkins

Boiled Bass, Anchovy cream

Sliced Tomatoes

Stewed duckling a la Rouennaise

Lima beans

New Beets au beurre

Boiled rice

Lamb, mint sauce

Mashed potatoes

Boiled Sweet Potatoes

Lyonnaise Potatoes

Chocolate

Coffee

Tea

Crackers

Edam

Roquefort

AMERICAN CHEESE

Lemon water ice

Preserved Pears

Hot Ginger Bread

Assorted cakes

Indian Pudding, Brandy Sauce

Roast Beef (cold)

Ham (cold)

Pork and beans

Smoked beef

Soused Pig's Feet

Pickled lamb's tongue

Pressed Corn Beef

Smoked Beef Tongue

Pickled Oysters

Sardines

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Macedoine salad

MAYONNAISE OF CHICKEN

Lettuce Salad