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Tampa Bay Hotel

Date
1901-03-12

Pages

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Dishes

BLUE POINTS
OX-JOINT A L'ANGLAISE
Consomme Rachel
Canape Windsor
Olives
Celery
Gherkins
Oranges of Rice, Palermitaine
Filet of Sea Trout a la Buena Vista
Cucumbers
Potatoes Parisienne
Smoked Beef Tongue a la Romaine
Fried Spring Chicken, Southern style
Noisette of Pork with Apple Croquettes
Oysters en Caisse a la Newberg
Calf's Head Poele en Tortue
Boston Green Goose, Orange Marmalade
Prime ribs of beef au jus
Haunch of Mutton, Currant Jelly
GREEN PEAS
New Beets au beurre
Stuffed green peppers
Succotash
Mashed potatoes
Punch Romaine
Grouse Barde, Guava Jelly
Candied Sweet Potatoes
Mayonnaise of Shrimp
Lettuce Salad
Salade en Surprise
Terrine de Fois-Gras a la Gelee
Boned capon aux truffes
Peach Pudding, Brandy Sauce
Orange Cream Pie
Lady fingers
Rhine Wine Jelly
lemon pie
Boston Puffs
Gateau au Rhum
Assorted cakes
Vanilla ice cream
ROQUEFORT CHEESE
Fruit
Nuts
Raisins
Crackers
Coffee
AMERICAN CHEESE
Edam Cheese

Source: NYPL Digital Collections

16,525 menus · 64,352 scanned pages · 1851–2008 · uncatalogued scans

Scans and transcription data from the New York Public Library’s What’s on the Menu? project. This site is not affiliated with NYPL.