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 44 dishes

Cream of Barley, Regence

Bouillon en Tasse

Cold Jellied Consomme

Chow chow

Olives

Gherkins

Boiled Sheephead a la Nonpariel

Boston Baked Beans with Brown Bread

Breast of Capon a la Nesselrode

GREEN PEAS

Spaghetti a l'Italienne

Boiled rice

Lamb, mint sauce

Mashed potatoes

fried Sweet Potatoes

Roast beef

Ham

Pork and beans

Pressed Corned Beef

Smoked Beef Tongue

Pickled Oysters

Smoked beef

Soused Pig's Feet

Pickled lamb's tongue

Sardines

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Lettuce Salad

Mayonnaise of Shrimp

Potato salad

sago pudding, rum sauce

Hot Ginger Bread

Strawberry water ice

Assorted cakes

Preserved Apricots

Edam Cheese

Crackers

Tea

Coffee

Chocolate

Radishes

AMERICAN CHEESE

ROQUEFORT CHEESE