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

Oyster Chowder a la Shrewsbury

CONSOMME JULIENNE, MONTPENSIER

Tartelettes de Sardines a la Nelson

Olives

Celery

Chow-chow

Sweet Pickles

Broiled Spanish Mackerel, Beurre Printaniere

SLICED CUCUMBERS

Potatoes Croustade

BLUE POINTS

Ox Tongue with Puree of Green Peas

Sweetbreads a la Henry VIII

Coffee

Lettuce

Ribs of prime beef au jus

Stewed Duckling aux navets glace

String Beans

Philadelphia Capon stuffed, Giblet sauce

Shrimp Cutlets a la Chambellane

Bordure de riz, Montmorency

Loin of Mutton Chops, Soyer

Squash

Fried Parsnips

Stewed Celery au Veloute

Mashed potatoes

boiled new potatoes

Punch Victoria

Venison steak, currant jelly

Sweet Potatoes, Georgia Style

Mayonnaise of Shrimp

Grecian Salad

Pate de Gibier a la Chartres

Boned capon aux truffes

Queen pudding, Madeira sauce

CREAM MERINGUE PIE

BLUEBERRY PIE

Gateau Lafayette

Almond Slices

Cocoanut Kisses

Assorted cakes

Bavaroise a la Vanille

Lemon ice cream

Fruit

Nuts

Raisins

Roquefort, Edam and American Cheese

Crackers