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

Stewed Oysters

Cold Jellied Consomme

Bouillon en Tasse

Gherkins

Olives

Canape Caviar

Baked shad a la Mariniere

Radishes

Eggs a la Benedictine

Fricassee of capon wings with peas

Kidney Beans

Cauliflower Fritters

Boiled rice

Prime ribs of beef au jus

Mashed potatoes

Boiled Sweet Potatoes

potatoes a la Villageoise

Roast beef

Cold Ham

Cold Smoked beef

Pressed Corned Beef

Smoked Beef Tongue

Soused Pig's Feet

Pickled Oysters

Sardines

Pickled lamb's tongue

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Lettuce Salad

MAYONNAISE OF CHICKEN

Cold Slaw Salad

English Bread Pudding, Vanilla Sauce

Hot Ginger Bread

Lemon Cream Tarts

Assorted cakes

sorbet au citron

Preserved plums

Edam Cheese

Crackers

Tea

Coffee

Chocolate

ROQUEFORT CHEESE

AMERICAN CHEESE