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 46 dishes

Chocolate

Crackers

Coffee

Tea

Edam

Roquefort

AMERICAN CHEESE

Peach Water ice

Hot Ginger Bread

Preserved Apricots

Assorted cakes

Cabinet Pudding, Cream Sauce

Mayonnaise of Lobster

Watercress Salad

Lettuce Salad

Aspic de Foie-gras en Bellevue

Boned capon aux truffes

Pig's Head Cheese, Charcutiere

cold Sardines

cold pickled lamb's tongue

Cold Soused Pig's Feet

Cold Smoked beef

Cold pork and Beans

cold pickled oysters

Cold Smoked beef tongue

Cold Pressed Corned Beef

Cold Ham

Cold roast beef

Hashed Potatoes in Cream au Gratin

fried Sweet Potatoes

Mashed potatoes

Prime ribs of beef au jus

Beets au beurre

Boiled rice

Corn fritters

Roulade of Capon a la Nesselrode

Welsh rarebit

Sliced Tomatoes

Escalopes of Weakfish a la Marseillaise

Gherkins

Radishes

Olives

Canape a la Russe

Cold Jellied Consomme

Bouillon en Tasse

Oyster Chowder a la Shrewsbury