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 of Flageolets au Riz

Bouillon en Tasse

Cold Jellied Consomme

Chow chow

Olives

Gherkins

Boiled Sheephead, Lobster Butter Sauce

Sliced Tomatoes

Clam Fritters, Sea Shore Style

Beef a la Mode with Macaroni

Mashed Turnips

Boiled rice

Stewed tomatoes

Lamb, mint sauce

Mashed potatoes

boiled new potatoes

fried Sweet Potatoes

Roast Beef (cold)

Ham (cold)

pork and beans (cold)

Pressed Corned Beef (cold)

Smoked Beef (cold)

Smoked beef tongue (cold)

Soused Pig's Feet (cold)

Pickled Oysters (cold)

Sardines (cold)

Pickled Lamb's Tongue (cold)

Pig's Head Cheese, Charcutiere

Aspic de Foie-gras en Bellevue

Boned Capon aux Truffes (cold)

Lettuce Salad

MAYONNAISE OF CHICKEN

Watercress Salad

Indian Pudding, Brandy Sauce

Hot Ginger Bread

Assorted cakes

Strawberry water ice

Preserved Florida Oranges

Edam, Roquefort and American Cheese

Crackers

Tea

Coffee

Chocolate