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

Split Pea a la Faubonne

Cold Jellied Consomme

Bouillon en Tasse

Olives

Gherkins

Chow chow

Prime ribs of beef au jus

Broiled Shad with Roe, Colbert

Sliced Tomatoes

Ragout of Veal a la Creole

Pork Chops with Fried Apples

Green peppers saute

Succotash

Rice

Lyonnaise Potatoes

Roast beef

Mashed potatoes

fried Sweet Potatoes

Pork and beans

Smoked beef

soussed pig's feet

Pickled lamb's tongue

Pressed Corned Beef

Ham

Sardines

Pickled Oysters

Pig's Head Cheese, Charcutiere

Boned capon aux truffes

MAYONNAISE OF CHICKEN

Lettuce Salad

Smoked Beef Tongue

Aspic de Foie-gras en Bellevue

Macedoine salad

Lemon Pudding, Fruit sauce

Assorted cakes

Preserved Apricots

Hot Ginger Bread

Peach Water ice

Edam Cheese

Crackers

Tea

Coffee

Chocolate

AMERICAN CHEESE

ROQUEFORT CHEESE