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

Vermicelli a la Reine

Bouillon en Tasse

Cold Jellied Consomme

Croutes of fresh shrimp, Tartare style

Gherkins

Olives

Chow chow

Filet of Sea Trout a la Normande

Sliced Tomatoes

Boston baked beans

Cutlets of grouse, Hunter style

Lima beans

Corn fritters

Boiled rice

Roast Beef au Jus

Mashed potatoes

Potatoes villageois

BAKED SWEET POTATOES

Cold roast beef

Cold Ham

Cold pork and Beans

Cold Pressed Corned Beef

Cold Smoked beef

Cold Smoked beef tongue

Cold Soussed Pig's Feet

cold pickled oysters

cold Sardines

cold pickled lamb's tongue

Cold Pig's Head Cheese, Charcutiere

Cold Aspic de Foie-Gras en Bellevue

cold boned capon aux truffes

Cold Pate de Gibier a la Chartres

MAYONNAISE OF CHICKEN

Lettuce Salad

Salade a l'Italienne

Vanilla Pudding, Cream Sauce

Hot Ginger Bread

Apple tartlets

Assorted cakes

Lemon water ice

Preserved Cherries

Edam Cheese

Crackers

Tea

Coffee

Chocolate

ROQUEFORT CHEESE

AMERICAN CHEESE