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 45 dishes

Puree of New Green Peas, Duchesse

Bouillon en Tasse

Cold Jellied Consomme

Chow chow

Olives

Gherkins

filet of redsnapper, pimentade

Radishes

galantine of capon a la Nesselrode

salisbury steak with cepes

Lima beans

Beets au beurre

Boiled rice

Loin of Pork, Apple Sauce

Mashed potatoes

fried Sweet Potatoes

boiled new 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

Lettuce Salad

MAYONNAISE OF CHICKEN

Potato salad

Indian Pudding, Brandy Sauce

Hot Ginger Bread

Assorted cakes

Lemon Sherbet

Preserved Apricots

Edam Cheese

ROQUEFORT CHEESE

AMERICAN CHEESE

Crackers

Tea

Coffee

Chocolate