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

GUMBO A LA LOUISIANNA

CONSOMME SAGO

BRISSOTIN DE VOLAILLE AU SUPREME

Chow chow

Olives

Celery

Sardines

Sweet Pickles

BAKED FILET OF BLUEFISH A LA MORNAY

Potato Croquettes

SLICED CUCUMBERS

Ham Glace, Comtoise

BAKED CHICKEN PIE, FAMILY STYLE

ESCALOPES OF VEAL A LA DREUX

MOUNTAIN OYSTERS AU PUREE DE TOMATES

SOUFFLE DE FOIS-GRAS A LA PRINCESSE

Ribs of prime beef au jus

Duckling, Orange Marmalade

Coffee

SUCKLING PIG, SAGE STUFFING, APPLE SAUCE

Crackers

Raisins

Nuts

Fruit

Cauliflower a la creme

Succotash

Stewed Celery au Veloute

STUFFED ARTICHOKES, PALERMITAINE

Browned new potatoes

Mashed potatoes

Punch Imperiale

Candied Sweet Potatoes

Mayonnaise of Lobster

Lettuce Salad

Celery and Apple Salad

Vanilla ice cream

Terrine de Foie-gras a la Gelee

Boned capon aux truffes

Macaroons

cocoanut pie

ROQUEFORT CHEESE

GATEAU ST VALENTINE

PARTRIDGE PIQUE, BREAD SAUCE

Edam Cheese

AMERICAN CHEESE

Peach Pudding, Brandy Sauce

BLUEBERRY PIE

Assorted cakes

Lady fingers

Sherry Wine Jelly