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 43 dishes

Puree de Canard a la Pomeranienne

Cold Jellied Consomme

Bouillon en Tasse

Chow chow

Caviar

Olives

Carbonade of Salmon a la Creme

Sliced Tomatoes

Beets au beurre

Veal cutlet a la Milanaise

Boiled rice

Stewed Celery au Veloute

Prime ribs of beef au jus

Browned new potatoes

Boiled Sweet Potatoes

Mashed potatoes

Roast beef

Pressed Corned Beef

Ham

Pork and beans

Smoked beef

soussed pig's feet

Pickled lamb's tongue

Boned capon aux truffes

Pickled Oysters

Sardines

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

Lettuce Salad

MAYONNAISE OF CHICKEN

Salade Panachee

sago pudding, rum sauce

Assorted cakes

Preserved Apricots

Hot Ginger Bread

Orange Water Ice

Edam Cheese

Tea

Coffee

Chocolate

Crackers

ROQUEFORT CHEESE

AMERICAN CHEESE