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 48 dishes

BLUE POINTS

Clam Chowder, Long Beach

Consomme Vermicelli

Lobster Cutlets a la Victoria

Gherkins

Celery

Chow chow

Broiled Bluefish a la Laguipierre

Potatoes Bignon

Sliced Tomatoes

Side of English Bacon with Greens

Tenderloin Steak a la Valois

Ballotin of Quail, Soyer

Calf's Head a la Vinaigrette

Croustade of Sea Food, Neptune

Cardinal Punch

Philadelphia Capon stuffed, Giblet sauce

Ribs of prime beef au jus

Haunch of Mutton, Currant Jelly

GREEN PEAS, MENAGERE

Stuffed cabbage

okra a la creole

Sweet Potatoes, Southern Style

Mashed Turnips

Boiled potatoes

Mashed potatoes

Green Pepper and Celery

Lettuce Salad

Mayonnaise of Lobster

Terrine de Foie-gras a la Gelee

Boned capon aux truffes

White Cherry Pudding, Maraschino Sauce

BLUEBERRY PIE

CREAM MERINGUE PIE

Gateau Saxonne

Assorted cakes

Cocoanut Kisses

Almond Slices

Strawberry shortcake

Lemon ice cream

Raisins

Nuts

Fruit

Roquefort

Edam

AMERICAN CHEESE

Crackers

Coffee