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

English mutton chop

Welsh rarebit

Ham

Cold roast beef

Pressed Corned Beef

Cold Smoked beef

Cold pork and Beans

Cold Soused Pig's Feet

Lettuce Salad

Olives

Sweet Pickles

Chow chow

MAYONNAISE OF CHICKEN

Hot Ginger Bread

Lima beans

Boiled rice

Mashed potatoes

fried Sweet Potatoes

boiled new potatoes

Chocolate

Crackers

Preserved plums

Macédoine salad

Sardines

Sugar Corn

Cold Jellied Consommé

Farina Pudding, Sherry Wine Sauce

Cold Smoked beef tongue

Pickled Oysters

cold boned capon aux truffes

Pickled lamb's tongue

Orange Water Ice

Tea

Coffee

Assorted cakes

Edam

Aspic de Foie-gras en Bellevue

Pig's Head Cheese, Charcutière

Escalopes of Veal á la Zingara

Bouillon en Tasse

Purée of White Beans, Pioneer

Sliced Tomatoes

Filet of Redsnapper á la Normande

Roquefort

AMERICAN CHEESE