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 52 dishes

Oyster cocktail

Blue Points, Mignonette Sauce

Consomme a la Nantaise

Potage du Czar

Small Patties of Lobster a la Russe

Cheese Straws

Sweet Pickles

Celery

Olives

Saucisson d'Arles

SALTED ALMONDS

Medallion of Pompano a la Plessy

SLICED CUCUMBERS

Potatoes Rosette

Loin of Lamb Braise, Salvanty

Filet Mignon of Beef a la Stanley

Broiled sweetbreads with French peas

Quail a la Casserole, Orloff

Pineapple Fritters, Praline

Milk Pig en Surprise

Ribs of prime beef au jus

Philadelphia Capon Stuffed, with Cress

Noodles with Crumbs

New green peas

Cauliflower a la hollandaise

Stuffed Green Peppers, Palermitaine

boiled new potatoes

Mashed potatoes

Sorbet Regence

Brouse Barde, Currant Jelly

Sweet Potatoes, Southern Style

MAYONNAISE OF CHICKEN

Lettuce Salad

Salade d'Asperges

Boned capon aux truffes

Terrine de Foie-gras a la Gelee

Pate de Gibier a la Chartres

Pudding Viennoise, Sauce Benedictine

GATEAU DOMINO

Assorted cakes

Bisquit Glace aux Framboises

BISCUIT AU KIRSCH

Mince Pie

cocoanut pie

Petits fours

Rhine Wine Jelly

Fruit

Nuts

Raisins

Crackers

Coffee

Roquefort, Edam and American Cheese