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 49 dishes

BLUE POINTS

Brunoise aux Pates

Cream of Corn a l'Americaine

Timbales de Foie-Gras a la Perigord

India Relish

Olives

Celery

Gherkins

Baked Redsnapper a la Mexicaine

Sliced Tomatoes

Potatoes Nouvel

Boiled New England Dinner

Galantine of duckling, Banquiere

Lamb Chops Saute, Belle Jardiniere

Calf's head poele a la Poulette

Arrowroot Fritters a la Vanille

STUFFED PHILADELPHIA CAPON, WITH CRESS

Loin of Pork, Apple Sauce

Prime ribs of beef au jus

Asparagus, Hollandaise

Macaroni au gratin

String Beans

New Beets au beurre

Mashed potatoes

Cardinal Punch

Red-head duck, currant jelly

Candied Sweet Potatoes

MAYONNAISE OF CHICKEN

Lettuce Salad

Macedoine salad

Boned capon aux truffes

Terrine de Foie-gras a la Gelee

Almond Pudding, Port Wine Sauce

Gateau Assortis

Fruit Cake

Orange Souffe Pie

Apple Pie

cinnamon kisses

Cocoanut Sponge Drops

Vanilla ice cream

Italian Cream, Fruit Sauce

Nuts

Raisins

Crackers

Coffee

AMERICAN CHEESE

Edam

Roquefort

Fruit