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 41 dishes

LAMB BROTH A LA POISSY

Bouillon en Tasse

Cold Jellied Consomme

Sweet Pickles

Chow chow

BOILED SEA TROUT, MAITRE D'HOTEL

Radishes

Vienna schnitzel

Hominy Fritters

GREEN PEAS

Boiled rice

Prime ribs of beef au jus

Boiled potatoes

fried Sweet Potatoes

Mashed potatoes

Cold

Roast beef

Ham

Smoked beef

Boston baked beans

Smoked Beef Tongue

Pickled Oysters

Pressed Corned Beef

Soused Pig's Feet

Sardines

Pickled lamb's tongue

Boned capon aux truffes

Lettuce Salad

MAYONNAISE OF CHICKEN

Watercress Salad

Lemon Pudding, Fruit sauce

Hot Ginger Bread

Plum Tarts

ASSORTED CAKE

PINEAPPLE WATER ICE

Preserved Apricots

Edam Roquefort and American Cheese

Crackers

Tea

Coffee

Chocolate