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

PURÉE DE TOMATE Á ST. LOUIS

Bouillon en Tasse

Cold Jellied Consomme

caviar sur canape a la remoulade

Olives

Saucisson de Lyon

Chow chow

GRILLED SHAD Á LA BÉARNAISE

Sliced Tomatoes

Boston Baked Beans with Brown Bread

Fricassee of Chicken a la Chevaliere

GREEN PEAS

Boiled rice

Corn fritters

English Chops, Currant Jelly

Mashed potatoes

fried Sweet Potatoes

Hashed Potatoes in Cream

Roast beef

Ham

Pork and beans

Pressed Corned Beef

Smoked beef

Smoked Beef Tongue

soussed pig's feet

Pickled Oysters

Sardines

Pickled lamb's tongue

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

Pate de Gibier a la Chartres

Lettuce Salad

Plain Lobster, Mayonnaise Dressing

Salade Chiffonade

Rice pudding, claret wine sauce

Hot Ginger Bread

Napoleons

Assorted cakes

sorbet au citron

Preserved Apricots

Edam Cheese

Crackers

Tea

Coffee

Chocolate

Boned capon aux truffes

ROQUEFORT CHEESE

AMERICAN CHEESE