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 43 dishes

Chocolate

Coffee

Crackers

Edam, Roquefort and American Cheese

Preserved Apricots

ASSORTED CAKE

Napoleons

Orange Water Ice

Hot Ginger Bread

Rice pudding, claret wine sauce

Salade Panachee

MAYONNAISE OF CHICKEN

Lettuce Salad

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Pickled Lamb Tongue

Sardines

Pickled Oysters

Smoked Beef Tongue

Soused Pig's Feet

Smoked beef

Pressed Corned Beef

Ham

Boston baked beans

Roast beef

fried Sweet Potatoes

Mashed potatoes

Boiled potatoes

Prime ribs of beef au jus

Stewed tomatoes

Boiled rice

Succotash

Vol-au-Vent of Chicken a l'Ancienne

Boston Baked Beans with Brown Bread

Radishes

Filet of Sea Trout, Castellane

Chow chow

Gherkins

Timbale of Foie-Gras a la Rossini

Cold Jellied Consomme

Bouillon en Tasse

Puree Tomate, Andalouse

Prime ribs of beef au jus