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 45 dishes

Chocolate

Crackers

Coffee

Tea

Edam, Roquefort and American Cheese

Preserved plums

Assorted cakes

Orange Water Ice

Hot Ginger Bread

sago pudding, rum sauce

Potato salad

Mayonnaise of Shrimp

Lettuce Salad

Pate de Gibier a la Chartres

Boned capon aux truffes

Aspic de Foie-gras en Bellevue

Pig's Head Cheese, Charcutiere

Pickled lamb's tongue

Sardines

Pickled Oysters

Smoked Beef Tongue

soussed pig's feet

Smoked beef

Pork and beans

Ham

Pressed Corned Beef

Roast beef

boiled new potatoes

fried Sweet Potatoes

Mashed potatoes

Lamb, mint sauce

Stewed tomatoes

Rice

Succotash

Cuissot of Veal, St. GErmain

Salmi of Gosling a la Brigarde d'Orange

Sliced Tomatoes

Boiled Sheephead, Egg Sauce

Chow chow

Olives

Gherkins

Canape a la Russe

Cold Jellied Consomme

Potage Moussard

Bouillon en Tasse