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 39 dishes

Gherkins

Baked Sea Trout, Pecheur

Radishes

Boned capon aux truffes

Turkey, Cranberry Sauce

Chow chow

Sliced Tomatoes

Lima beans

Sardines

sago pudding, rum sauce

Mashed potatoes

Boiled rice

Cold Jellied Consomme

Puree of green peas, St. Germain

Bouillon en Tasse

Roast beef

Smoked Beef Tongue

Strawberry water ice

Boston baked beans

Ham

Soused Pig's Feet

Smoked beef

Pressed Corned Beef

Pickled lamb's tongue

Boiled potatoes

Corn fritters

Round of Beef Braise a la Flamande

fried Sweet Potatoes

Lettuce Salad

Macedoine salad

ASSORTED CAKE

Crackers

Chocolate

Tea

Coffee

Mayonnaise of Lobster

Hot Ginger Bread

Preserved Cherries

Edam, Roquefort and American Cheese