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 46 dishes

BLUE POINTS

Consomme Pate de Gene

Cream of Lettuce au Riz

Lobster en caisse a la Bordelaise

Celery

Chow chow

Gherkins

Boiled Sheephead, Egg Sauce

Sliced Tomatoes

Potato Croquettes

Shoulder of Veal Farcie, Tomato Sauce

CHICKEN CUTLETS A LA RUSSE

Salmis of Gosling aux Navets Glaces

Lamb Chops a la Victor Hugo

French Pancakes aux Confitures

Sorbet Normande

Philadelphia capon, giblet sauce

Prime ribs of beef au jus

Suckling pig, apple sauce

Spaghetti au Gratin

Mashed Turnips

Mashed potatoes

String Beans

Boiled potatoes

Sugar Corn

Lettuce Salad

Tomatoes en surprise

MAYONNAISE OF CHICKEN

Boned capon aux truffes

Apricot Pudding, Brandy Sauce

Gateau Nelson

ASSORTED CAKE

Chocolate Ice Cream

Milan Cake

Peach Pie

Cocoanut Kisses

cinnamon kisses

BLANC MANGE AUX AMANDES

Fruit

Nuts

Raisins

Crackers

Coffee

AMERICAN CHEESE

Edam

Roquefort